Silken tofu (no need to press out the excess moisture)
1 block (300 g)
Hanpen fish cake
a small amount
Shake in the gelatin into about 2 tablespoons of water and let dissolve.
Place the hanpen fish cake and salt in the blender and turn on the switch. Add the dissolved gelatin mixture soon afterwards, and pulse again to combine the ingredients.
Remove half of the contents of the blender into a bowl. Add the fruit from half a peeled avocado, along with the lemon, to the remaining fish cake mixture in the blender, and start pulsing again.
Spoon both mixtures from Step 3 into serving glasses or dessert cups. Chill well, and once it's stiffened, you're all done.
You can wrap the mousse in crepe and bundle it up to make a cute parcel.
Story Behind this Recipe
I wanted to make a nice light appetizer with healthy ingredients.
The hanpen fish cake really provides a lot of flavor in this dish. None of the steps are difficult since all you'll be doing is blending everything together. You can prepare it the night before a big event and keep it chilled -- it'll be ready to go as soon as your guests arrive.