Antojitos & Botanos
Appetizers

Avocado Cream Terrine

The smooth, 
rich taste of ripe avocados 
combine well with thick, 
creamy yogurt and light cream 
to make this impressive terrine. 

2  ripe avocados 
4 tbsp cold water 
2 tsp vegetarian gelatin 
1 tbsp lemon juice 
4 tbsp mayonnaise 
2/3 cup thick yogurt 
2/3 cup light cream 
  salt and pepper 
  mixed salad greens, to serve 
  cucumber slices 
  nasturtium flowers 
1 tbsp lemon juice 

Peel the avocados 
and remove the pits. 
Put in a blender 
of food processor, 
or a large bowl, with the water,
vegetarian gelatin, lemon juice, 
mayonnaise, yogurt,
cream and seasoning. 
Process for about 10-15 seconds, 
or beat by hand until smooth.
Transfer the mixture 
to small saucepan and heat gently,
stirring constantly, 
until just boiling.
Pour the mixture into a 
3 1/2 cup plastic food storage box 
or terrine. 
Allow to cool and set, 
and then refrigerate until chilled- 
about 1 1/2-2 hours.
Turn the mixture out of its 
container and cut into neat slices. 
Arrange a bed of salad greens 
on 6 serving plates. 
Place a slice of avocado terrine 
on top and garnish with 
cucumber slices and 
nasturtium flowers.