Lucky Star® - Recipe

Avo/Tuna Mouse
Submitted by: Elmarie Smith, Gauteng

Ingredients
1 large ripe Avo 15 ml Lemon Juice 15 ml Finely Chopped onion 15 ml Tabasco sause 125 ml Chicken stock 15 gr (1 sachet) Gelatine 75 ml Cream 50 ml Mayonaise 1 Egg White Tuna - 1 x 200 gr tin of Tuna 15 ml Lemon Juice 15 gr Gelatine 100 ml Mayonaise 30 ml Boiling Water 75 ml Cream 1 Egg white

Method:
Avo part of mousse - Peel and chop avocado. Blend with lemon juice, tabasco sause and chicken stock until smooth. Disolve gelatine in a little water and pour into avo mix stirring constantly. Chill for 15 minutes untill mixture is just setting. Whip cream until firm and wisk egg white unitll stiff. Fold cream into avo mix then mayo, then egg white. Season with salt and pepper. Rinse mould with cold water, pour mix into mould and set in fridge for at least on hour. Start preparing the tuna for bottom part of mousse. Tuna part of mouse - Pour off oil from tuna and flake the fish. Add lemon juice, tomato sause, salt and pepper and mix well. Pour mayonaise into a large bowl. Mix gelatine with water until it dissolves. Immediately mix the gelatine with the mayonaise. Add fish mix to the mayonnaise and mix. Beat cream unitl stiff and fold into the fish and mayo mix. Finally beat egg white untill stiff and fold in carefully. Pour mix onto avo half in mould and allow to stand in fridge to set. When mouse is set, turn out onto a serving plate, decorate with lettuce, baby tomatoes, gerkins, olives etc - and serve! Enjoy

Best enjoyed with: I like serving with snacks when entertaining!

Serves 1-2