Oriental Avocado Mousse

Oriental Avocado Mousse

This mousse makes an attractive and tasty starter perfect for any dinner party.

6 Portions
Prep: 30 minutes


Avocado Mousse

  • 400g avocado
  • 80g unsalted butter (at room temperature)
  • 1 tbsp coconut milk
  • 3 tbsp double cream
  • 3 tbsp coriander
  • 1 tsp ginger, finely grated
  • 2 tsp Thai sweet chili sauce
  • juice of 1/2 lime
  • maldon salt and freshly ground black pepper

Spinach and Tomato Lining

  • a couple of handfuls of tender spinach leaves, trimmed and washed
  • 15 cherry tomatoes, sliced in half
  • light olive oil

Salad Garnish

  • 12 cherry tomatoes, sliced into 4
  • juice of 1/2 a lime
  • 2 tbsp olive oil
  • maldon salt and freshly ground black pepper


  1. Mousse: Place all the mousse ingredients in a food processor and blend them to a smooth firm mixture. Season the mixture with a little salt and pepper to taste and blend it again briefly. Set the mousse aside in a cool place or in the refrigerator.
  2. Spinach and Tomato Lining: Blanch the spinach leaves briefly in boiling water, drain them on kitchen paper and separate the leaves. Lightly coat 6 ramekins with the olive oil. Line the base of the ramekins with the halved cherry tomatoes cut side down. Line the sides of the ramekin with a single layer of spinach so that it slightly hangs over the top of the ramekins.
  3. Spoon the avocado mousse into the lined ramekins so that they are 3/4s full. Fold the excess spinach over the mousse. Cover the ramekins with cling film and place them in the refrigerator for 2 hours to firm. The mousse can be kept for up to 12 hours in the refrigerator.
  4. Salad Garnish: Mix all the salad ingredients together in a bowl and place it in the refrigerator until ready to serve.
  5. To Serve: Dip the base of the ramekins in some hot water and carefully run a knife around the top of the mousse to loosen them. Turn the mousse out onto serving plates. Spoon 1-2 tablespoons of the salad around the edges of each plate. Serve