Avocado Jello Recipe 42

AVOCADO JELLO RECIPE - (4.2/5)

Steps:

• Boil Jello, gelatin, boiling water and sugar; cool. Mix well the mayonnaise, cream and mashed avocado; add to above mixture. Refrigerate.

AVOCADO JELLO

Steps:

• 1. Mix 3 cups of hot water into a lime jello mixture, pour into a pan, and refrigerate until firm, for about 3 to 4 hours. This will be our lime layer. As the mixture cools, we can begin working on the avocado layer.2. Mash 1 cup of avocado in a bowl and set aside.3. Add the 2 packets of gelatin into 3/4 cups of cold water and allow it to bloom for 3-5 minutes.4. While the gelatin blooms, mix the mayonnaise and HWC in a pot over medium heat.5. As soon as you see tiny bubbles forming, remove it from the heat and stir in the sweetener until it is fully dissolved. Quickly pour this warm mixture into the bowl of mashed avocado and mix well.6. Add the bloomed gelatin to the warm avocado mixture and mix until fully incorporated. Let this mixture cool to room temperature.7. Lay the cooled-down avocado layer above the lime layer as soon as it firms up. Make sure to pat dry any excess water on the surface of the lime jello before pouring the avocado later.8. Chill and serve.

AVOCADO GELATIN

Steps:

• Dissolve gelatin in water.
• Pour hot water over jello, mix well.
• Add gelatin.
• Put all ingredients in blender.
• Mix well and chill.

AVOCADO ASPIC

Steps:

• Soften gelatin in cold water for five minutes.
• Add boiling water and stir until dissolved.
• Cool.
• When syrupy in consistence, add the remaining ingredients and mix thoroughly.
• Lightly spray your mold with cooking spray; pour mixture into mold.
• Chill until firm.
• Unmold and serve on crisp, cold salad leaves and dress with a good quality mayonnaise.

AVOCADO GELATIN SALAD

Steps:

• Soften gelatin in cold water for 5 minutes.
• Dissolve softened gelatin,in boiling water.
• Add lemon juice, hot pepper sauce, salt, pepper, and onion juice.
• Cool.
• Stir in mashed avocado, sour cream, and mayonnaise.
• Beat to blend.
• Pour into 1 1/2 quart mold.
• Chill until firm.