Avocado MousseDirections
Sprinkle gelatin over broth and stir over low heat until melted. Add lime juice, vinegar and onion. Chill, but not until set. Peal and seed avocados. Beat until smooth and creamy. Measure 2 cups avocado puree. Blend in cold broth misture and season with salt and hot sauce. Blend in mayonnaise and partially chill. Fold in whipped cream. Check seasonings, and pour into 6 cup mold. Chill until firm. The center of the ring mold may be filled with seafood or cherry tomato garnish. Serves 10 to 12.