Avocado & Cucumber Mousse with Cherry Tomato & White Truffle Oil Salsa

I never really understood why some people dislike avocados. Yes, yes I know; each to their own. But to me, they are just so damn delicious. They are creamy and nutty in flavour, so versatile and scrum-diddly-umptious in sandwiches, dips, salads etc, etc.

I’m not going to bore you with the nutritional facts of avocados because there are just so many positives and reasons to prove how unbelievably good they are for you. Yes, I can hear some people say ‘but they are so high in fat’?! Alright, they may contain 25% fat but this, my calorie conscious friends, is indeed the right fat. Ever heard of monounsaturated fat? Did you know this fat is good for you? Yep, it is! It basically reduces the bad (LDL) cholesterol and boosts the good (HDL) cholesterol. This fat is just so ‘fat-astic’!!!

(Ok, I’m sorry. I’m even face-palming myself right now for subjecting you to that pun. I’m sorry. Please forgive me).

So, here we have a recipe for Avocado & Cucumber Mousse with Cherry Tomato and White Truffle Oil Salsa. This is loosely based on a Mary Berry dish. Her example was more of a guideline really. I have changed the quantities, added different ingredients and of course, decided to add the divine white truffle oil to the salsa.

This starter is lovely, pretty and also a classy dish that is perfect for dinner parties! It’s made ahead so you don’t have to worry about preparing anything later but the salsa. It’s subtle in flavour but the truffle oil really accentuates the creamy, nutty taste of the avocado, the freshness of the cucumber and the sweetness of the cherry tomato salsa. Yummy!

So don’t delay! Get your ingredients ready and guac ‘n’ roll!!!

(Jeez, I’m really sorry again. I have a pun problem. I’m receiving treatment for it).

Difficulty: Easy – Medium

Prep and cooking time:

Mousse: Once cucumber has been drained with salt, prep/cooking is about 30 minutes then leave to set for at least 6 hours.

Salsa: 5 minutes

Price:  €10

Music I listened to: 

‘Supermassive Black Hole’, Muse

‘All My Days’, Alexi Murdoch

‘Brand New Day’, Joshua Radin

‘Mr. Brightside’, The Killers

‘Let Go’, Frou Frou

Wine I drank: Chenin Blanc

Serves: 4

Ingredients:

The Mousse

  • ½ cucumber
  • Packet of gelatin
  • 1 ripe avocado, stoned, peeled and roughly chopped (remove any dark bits)
  • 100g/3.5 oz low-fat cream cheese
  • 100g/3.5oz low-fat fromage frais or sour cream
  • 3 tbsp of good light mayonnaise
  • Juice of ½ lemon
  • 75ml warm chicken stock (or vegetable stock if vegetarian)
  • 2 tbsp chopped dill
  • Salt

The Salsa

  • 1 ripe avocado, stoned, peeled and roughly chopped (remove any dark bits)
  • Juice of ½ lemon
  • 1/2 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tsp white truffle oil
  • 280g/10oz organic cherry tomatoes, deseeded and thinly sliced
  • 2 tbsp chopped dill

Method

Grease the sides of 4 ramekins with a little oil. Peel the cucumber and cut it in half lengthways. Remove the seeds with a teaspoon and chop up into very small dice. Put the cucumber in a sieve over a boil and sprinkle with a teaspoon of salt. The salt will dehydrate the cucumber to remove some of the liquid. Leave for about an 1 hour.

Follow the instructions on the box for your packet of gelatine. It should be about 11g-15g per packet and you only need 1. If for some reason you don’t have any instructions, the normal way of preparing the gelatine is to put it into a bowl and sprinkle about 3 tablespoons of cold water on it. Leave to sponge for about 10 minutes. Once sponged, stand the bowl in a pan containing a little boiling water to dissolve the gelatine.

Now, put the avocado, cream cheese, fromage frais, mayonnaise and lemon into a bowl and blend with a handheld blender or put into a food processor and blend until smooth. Pour the gelatine into the warm stock and mix together. Pour into the bowl and blend again until mixed thoroughly. Stir in the diced cucumber with the dill and then season with some salt as desired.

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

So, it’s about an 1 hour before you want to serve your smart, little starter. Make your salsa! Mix all the salsa ingredients into a bowl and lightly season (if necessary). Cover and ignore this colourful goodness for an hour in order to let the flavours infuse.

Hour is up and it’s starter time! Run a thin knife around the ramekins, then tip the mousse onto a plate and shake to release from the ramekins.

Serve with the salsa.

Classy!

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Categories: Starter Dishes, Vegetarian | Tags: , , , , , , , , , , , , | 4 Comments

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4 thoughts on “Avocado & Cucumber Mousse with Cherry Tomato & White Truffle Oil Salsa

  1. I’ll be trying this for my birthday brunch this weekend- looking forward to making a test batch tomorrow!

  2. Pingback: Avocado and Cucumber Mousse (Tins and Moulds) | Melbourne Recipe Club

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