Peruvian Avocado, Yogurt, Shrimp, and Hearts of Palm Terrine
In a small microwaveable bowl, place the gelatin and broth, and allow the gelatin to soak for a few minutes. Microwave at 30-second intervals until the gelatin dissolves. Allow to cool.
In a food processor, process the whole avocados, lime juice, chili paste, yogurt, and dissolved gelatin until smooth and well-mixed. Add the mayonnaise, mix, season to taste with salt and pepper and set aside.
Line a terrine mold or loaf pan with plastic wrap and place the shrimp in the bottom. Cover with half of the avocado mixture and then the hearts of palm. Top with the remaining avocado mixture. Refrigerate until the terrine is set, at least 3 hours and preferably overnight. Unmold, cover well and refrigerate until ready to serve.
Garnish with avocado slices and serve cold.
Difficulty level: medium
30 minutes (plus 3 hours cooling)
3 packets (7 teaspoons) unflavored gelatin
½ cup chicken broth
2 large Peruvian avocados, pitted and peeled Juice of 1 lime
2 teaspoons yellow chili paste (aji amarillo)
1 cup plain yogurt Salt and pepper
½ cup light mayonnaise
1 cup medium shrimp, cooked and peeled
1 ½ cup canned or jarred hearts of palm, drained, cut into rounds
1 Peruvian avocado, pitted, peeled, and sliced for garnish