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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Gigi's Avocado Mold




"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."

~ Craig Claiborne

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Friday, November 10, 2006

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Gigiís Avocado Mold

2 envelopes unflavored gelatin
2 avocados (preferably California)
4 hard-boiled large eggs, chopped
2 shallots, minced
1/2 cup plus 2 tablespoons mayonnaise
2 1/2 tablespoons fresh lemon juice
1/2 cup chopped fresh parley leaves
1 cup sour cream
1 scallion, chopped
1/4 cup minced onion
1/4 teaspoon Tabasco
1/4 pound salmon roe

In a small saucepan sprinkle the gelatin over 1/2 cup cold water, let it soften for 5 minutes, and heat the mixture over moderately low heat, stirring until the gelatin is dissolved. In a bowl combine well the eggs, 1/2 cup of the mayonnaise, 1/4 cup parsley, scallion, 1/8 teaspoon Tabasco, and 1 1/2 tablespoons of the gelatin mixture, spread the mixture evenly in the bottom of a well-buttered 8-inch springform pan and chill it for 10 minutes.
In a small bowl mash the avocados, add the shallots, 2 tablespoons lemon juice, the remaining 2 tablespoons mayonnaise, the remaining 1/8 teaspoon Tabasco, salt to taste, and 1 1/2 tablespoons of the remaining gelatin mixture and combine the mixture well. Spread the avocado mixture over the egg layer and chill it for 10 minutes.
In a small bowl combine the sour cream, onion, and the remaining gelatin mixture and spread the mixture over the avocado layer. Chill the mold, covered, for at least 4 hours and up to 24 hours.
Run a thin knife around the edge of the pan and remove the side of the pan. Spread the roe carefully on top of the mold, sprinkle it with the remaining 1/4 cup parsley. Serves 12 as a first course.

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