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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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~Ummmmmmmm... my mouth waters just thinking about this one... cooking time incorporates 20 minutes stove top and the balance in refrigeration. Ingredients:
1 pkt knox® unflavored gelatine |
1/3 cup + 1 2/3 cups chicken broth |
2 tbsps lime juice |
1/4 tsp hot sauce |
1/2 tsp salt |
1/4 tsp minced garlic |
1 small can, sliced black olives, well drained |
2 avocados, pitted, peeled and mashed |
1 medium cucumber, washed and peeled, finely diced |
1 medium cucumber, washed but un-peeled, thinly sliced |
sour cream and salsa, for garnish |
Directions:
1. In a medium mixing bowl, sprinkle the packet of gelatine over the 1/3 cup of chicken broth to soften for a minute; set aside until ready to use.
2. In a saucepan, combine the lime juice, hot sauce, salt, minced garlic, black olives, finely diced cucumber, and the remaining chicken broth. Bring to a boil, reduce the heat to simmer and cook for about 20 minutes. Combine with the gelatine in the bowl and stir well so the gelatine is evenly distributed. Set bowl in the refrigerator to chill for about 30 to 45 minutes, or until soft set.
3. Now add the mashed avocado and fold lightly to combine.
4. Coat a 1-quart ring mold with pan spray. Arrange the sliced cucumber in a single layer in the bottom of the mold.
5. Pour the gelatin mixture into the ring mold and chill for several more hours or overnight.
6. To remove the aspic, slide a knife around the interior perimeters of the mold. Then dunk the mold ONLY for a few seconds in hot water just to the rim; invert on a serving plate. Leave the plated aspic in the refrigerator until ready to serve.
7. Garnish with sour cream or salsa, as desired.
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