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Avocado and lime terrine

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Origin of dish:  Exotic
Type of cooking:  No cooking needed
Preparation time: 20 minutes
Ingredients (serves 8):

    6 avocados
    7 limes
    12 leaves gelatine
    Salt & pepper
    3 teaspoons strong mustard


Peel avocados and remove stones. Mash flesh into a puree.
Peel and juice limes, then add to mixture. Add mustard, salt and pepper.
Stir well, then blend in a food processor for a few minutes.
Soak gelatine in water to soften, then transfer to another bowl and soak in hot water and juice of half a lime. Once gelatine has dissolved, add to avocado puree.
Grease a loaf tin or terrine, pour in mixture and leave to set in the fridge, overnight.

Serve with lime mousseline.

To make lime mousseline for four:
- 1 whole egg + 2 yolks
- juice of 3 limes
- 100g low-fat butter

Beat the eggs and lime juice together in a bain-marie, or a bowl over a large pan of boiling water.
Add to butter little by little, whisking all the time.
Advice: Lime Mousseline has 160 calories per portion
Recommended wines
- Alsace: Silvaner, Pinot blanc
- Bordeaux: Entre Deux mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly

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