Ingredients:

  • 4 large Ripe Hass Avocados (approx. 700g total)
  • 1/4 cup (60 ml) Fresh Lime Juice
  • 1/4 cup (45 g) Red Onion, finely diced
  • 1/4 cup (10 g) Fresh Cilantro, chopped
  • 1 medium (10 g) Jalapeño Pepper, seeds removed, minced
  • 1/2 teaspoon Ground Cumin
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup (120 ml) Full-Fat Sour Cream or Crème Fraîche
  • Pinch Salt (for cream)
  • 1/2 teaspoon Chipotle Powder (optional, for dusting)

Instructions:

  1. Prep the Produce: Finely dice the red onion, mince the jalapeño, and chop the cilantro. Have all ingredients measured and ready.
  2. Scoop and Mash: Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl. Immediately pour the lime juice over the avocado to prevent browning.
  3. Achieve Texture: Using a fork or a potato masher, lightly mash the avocado. Aim for a chunky texture—avoid puréeing it entirely, as firm structure is key for the Guacamole Footballs.
  4. Season: Add the diced onion, cilantro, jalapeño, cumin, salt, and pepper. Fold gently until just combined. Taste and adjust seasoning as the guacamole needs to be highly seasoned since it will be served chilled.
  5. Prepare the Mold: Line your chosen oval bowl or small loaf pan mold entirely with plastic wrap (cling film), ensuring a significant overhang to use as a handle later.
  6. Fill the Mold: Spoon the guacamole into the prepared mold, pressing down very firmly with the back of a spoon or spatula to eliminate air pockets. This compression is vital for structural integrity.
  7. Seal and Chill: Fold the excess plastic wrap over the top of the guacamole to seal it completely. Place the mold flat in the refrigerator for a minimum of 2 hours, or ideally, 3 hours, until fully firm.
  8. Unmould: Once firm, lift the guacamole out of the mold using the plastic wrap overhang. Gently peel away the plastic wrap and transfer the football shape to your serving platter.
  9. Prepare the Laces: Transfer the thick sour cream or crème fraîche (seasoned with a pinch of salt) into a piping bag or a small Ziploc bag with the corner snipped for precision.
  10. Pipe the Design: Pipe one long line down the centre length of the football. Then pipe 5–7 small, perpendicular lines crossing the center line to create the traditional football lace effect.
  11. Final Garnish and Serve: If using, lightly dust the green surface with a pinch of chipotle powder for a subtle leather look. Serve immediately, surrounded by sturdy dipping accoutrements.