Avocado Mousse With Shrimp Sauce

• 1/2 cup cold water
• 3 envelopes unflavored gelatin
• 1 1/2 cups hot water
• 1 15-ounce can plain tomato sauce
• 1 tablespoon white vinegar
• 1 teaspoon salt, or to taste
• 1/4 cup mayonnaise
• 2 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 2 ripe avocados
• Unflavored salad oil for coating pan
• Shrimp sauce (see recipe)

1. Thoroughly mix the cold water and gelatin, and set aside for 5 minutes.
2. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes.
3. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well.
4. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
5. Peel the avocados, and cut into 1/2-inch squares.
6. Fold the cubes gently into the tomato mixture.
7. Lightly grease the inside of a tube pan.
8. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
9. When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold.
10. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

cold water, unflavored gelatin, water, tomato sauce, white vinegar, salt, mayonnaise, olive oil, lemon juice, avocados, unflavored salad oil, shrimp sauce

Taken from cooking.nytimes.com/recipes/12102 (may not work)