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Ingredients
- 2 env. unflavored gelatin
- 2 c. cool chicken broth/stock
- 1/4 c. lemon juice
- 2 T red wine vinegar
- 2 T chopped green onions
- 2-3 soft ripe avocados
- 2 teaspoon salt
- 1/4-1/2 teaspoon salsa or possibly Mexican warm sauce
- 1/3 c. mayonnaise
- 1 c. heavy cream, whipped
- Romaine & tomatoes
Directions
- Sprinkle gelatin over cold broth and stir over low heat till melted. Add in lemon juice, vinegar and onion. Refrigerate till cold but still liquid. Halve, seed and peel avocados. Mash with fork and beat till creamy. Measure 2 cups and fold into cold aspic. Season with part of salt and hot sauce, then blend in mayonnaise. Taste and add in more seasoning as needed. Refrigerate till thick but not set. Mix in whipped cream. Pour into 6 cup mold and cover with saran film. Refrigerate 4 hrs or possibly more. Unmold on chilled plate and garnish with Romaine spears and tomato halves. Makes 8-10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1297g | |
| Calories 1496 | |
| Calories from Fat 1277 | 85% |
| Total Fat 144.03g | 180% |
| Saturated Fat 41.77g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 5925mg | 247% |
| Potassium 2306mg | 66% |
| Total Carbs 50.49g | 13% |
| Dietary Fiber 22.3g | 74% |
| Sugars 17.63g | 12% |
| Protein 15.56g | 25% |
