AVOCADO and cucumber mousse with cherry tomato salsa

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This mousse served with an avocado and cherry tomato salsa make a very smart first course. If you would prefer to make one big mousse, turn the mixture into an 800ml ring mould or soufflé dish.

SERVES 8

vegetable oil, for greasing

1 large cucumber

15g packet of gelatine

1 ripe avocado, stoned, peeled and roughly chopped

200g (7 oz) low-fat cream cheese

200g (7 oz) half-fat crème fraîche

6 good tablespoons light mayonnaise

juice of ½ lemon

150ml (¼ pint) warm chicken stock

2 tablespoons chopped dill

FOR THE AVOCADO AND CHERRY TOMATO SALSA

1 avocado, stoned, peeled and very finely diced

3 tablespoons lemon juice

4 tablespoons olive oil

175g (6 oz) cherry tomatoes, deseeded and thinly sliced

2 tablespoons chopped dill

Lightly grease the sides of eight size-1 (150 ml) ramekins with a little oil.

Peel the cucumber, cut it in half lengthways and remove the seeds with a teaspoon. Chop into very small dice. Put the cucumber in a sieve and sprinkle over a teaspoon of salt. Leave for about 1 hour until some liquid has drained from the cucumber, then rinse in cold water and pat dry.

Measure 3 tablespoons of cold water into a small bowl. Sprinkle over the gelatine and leave to sponge for about 10 minutes. Once sponged, stand the bowl in a pan containing a little boiling water to dissolve the gelatine.

Put the avocado, cream cheese, crème fraîche, mayonnaise and lemon juice into a food processor and whiz until smooth. Pour the gelatine into the warm chicken stock, mix together, then pour into the food processor while the motor is running and continue to run until blended. Remove the blade then stir in the diced cucumber and dill, and season.

Pour the mixture into the ramekins. Cover with cling film and chill in the fridge for at least 6 hours, until firm.

image The mousses can be made up to 48 hours ahead. They are not suitable for freezing.

Mix all the salsa ingredients together in a bowl and season. Run a thin small palette knife around the edges of the ramekins, then tip the mousses upside down on a plate and shake to release them from the ramekins. Spoon the salsa alongside the mousse.

AGA COOKING Cook on the top set of runners in the roasting oven for about 8 minutes.