2 envelopes of unflavored gelatin
1 can of tomato sauce
1 tablespoon of white vinegar
salt and black pepper to taste
1 cup of mayonnaise
2 tablespoons of olive oil
6 tablespoons of lemon juice
3 medium-sized avocados
2 tablespoons of milk
1/2 teaspoon of grated ginger
180g of cooked and shelled shrimp
2 envelopes of unflavored gelatin
1 can of tomato sauce
1 tablespoon of white vinegar
salt and black pepper to taste
1 cup of mayonnaise
2 tablespoons of olive oil
6 tablespoons of lemon juice
3 medium-sized avocados
2 tablespoons of milk
1/2 teaspoon of grated ginger
180g of cooked and shelled shrimp
In a large bowl, mix the gelatin with 1/2 cup of cold water; let it sit for 5 minutes
Then add 1 1/2 cups of hot water and stir for 3 minutes, until the gelatin is fully dissolved
Add the tomato sauce, vinegar, black pepper, 1/4 cup of mayonnaise, 2 tablespoons of olive oil, and 4 tablespoons of lemon juice; mix well
Tame and refrigerate until it has a consistency similar to mayonnaise
While this is happening, grease a mold with enough capacity for 6 servings
Cut 2 avocados vertically, remove the pit, peel them, and cut them into small cubes
Add the avocados to the gelatin mixture, mixing carefully; pour it into the mold, tame, and refrigerate for about an hour, or until it is firm
In a separate bowl, mix the milk, salt, grated ginger, 2/3 cup of mayonnaise, and 2 tablespoons of lemon juice
Cut the remaining avocado into small cubes and add it to this mixture along with the cooked shrimp; mix carefully
When serving, unmold the mousse onto a chilled plate
Fill the hole in the mousse with the shrimp mixture and serve as an appetizer or main course in a luncheon setting
Yield: 6 servings.
