Avocado jelly with seaweed and wasabi dressing



Ingredients 16
Servings 4
Time

Ingredients

  • 2
    avocadoes
  • 45
    ml
    mirin (Japanese rice wine vinegar)
  • 30
    ml
    lime juice
  • salt and white pepper
  • 5
    ml
    gelatine
  • 15
    ml
    water
  • To serve
  • dried seaweed
  • baby spinach
  • toasted sesame seeds
  • Dressing
  • 60
    ml
    soya sauce
  • 45
    ml
    olive oil
  • wasabi powder
  • 5
    ml
    ginger
 

Method

 
Mix together avocado (mashed well), mirin, lime juice and seasoning.
Pour the gelatine in a thin stream from a height, beating well.
Spoon the mixture into two coffee cups and refrigerate until firm.

TO SERVE: Remove the cups from the fridge and cut the jelly in half. Toss some seaweed and spinach leaves onto 4 plates and place a half jelly on top of the leaves.
Sprinkle with sesame seeds and drizzle with pre-mixed dressing.

 

 

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