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Rainbow Mousse

This do-ahead mousse tastes as good as it looks!  Salad garnishes as preferred and crusty bread or crackers will set off the mousse perfectly.

1 cup (250 ml) cream, whipped and divided evenly into 3 to use 1/3 for each layer

Fish Layer
1 Tbsp (15 ml) gelatine
½ cup (125 ml) water
1  x 200 g tin tuna or pink salmon, drained and flaked
½ cup (125 ml) mayonnaise
¼ cup (60 ml) tomato sauce
1  medium pickled cucumber or 1 Tbsp (15 ml) capers
½ medium onion

Avocado Layer
1 Tbsp (15 ml) gelatine
½ cup (125 ml) water
2 large ripe avocados (± 1¼ cup mashed)
1 Tbsp (15 ml) lemon juice
¼ cup (60 ml) mayonnaise
good dash salt and white pepper

Egg Layer
1 Tbsp (15 ml) gelatine
½ cup (125 ml) water
4 hard boiled eggs (10 minutes)
1/3 cup (75 ml) mayonnaise
1/3 cup (75 ml) plain yoghurt
few drops Tabasco sauce or good pinch cayenne pepper
good dash salt and white pepper

  1. Grease a (±) 23 cm loaf shaped dish or straight sided pie dish lightly with oil.
  2. Fish layer: Place the gelatine into a suitable dish and microwave on MEDIUM for 30 seconds or until melted.
  3. Blend with the remaining ingredients until smooth and mix into the whipped cream. Season, pour into the prepared dish and place into the freezer to set while preparing  the next layer.
  4. Avocado layer: Melt gelatine as explained above. Blend with the avocado, lemon juice and mayonnaise and mix into the whipped cream. Season and pour over the fish layer.
  5. Freeze again to set quickly before adding the last layer.
  6. Egg layer:  Melt gelatine as explained above.  Blend with the eggs, mayonnaise and yoghurt , mix into the whipped cream and pour over the set avocado layer.
  7. Refrigerate until set and turn out carefully to a serving platter.
  8. Garnish around the mousse with salad ingredients as preferred and cut into neat slices to serve.

36 – 48 slices, depending on the thickness of the slices

Recipe by Carolié de Koster from Art Of Cooking page 38.