Recipe for Dinner.
Prepare as for St Clement's Mousse but use raspberry-flavoured vegetarian jelly (jello) and canned raspberries instead of mandarins. Omit the lemon juice. Decorate with toasted almonds instead of lemon slices and angelica.
Prepare as for St Clement's Mousse but use blackcurrant-flavoured vegetarian jelly (jello) and canned blackcurrants instead of mandarins. Decorate with halved glace (candied) cherries instead of lemon slices.
10 ml/2 tsp vegetarian gelatine 45 ml/3 tbsp water.
2 large, green-skinned avocados Grated rind and juice of 1 lime 90 ml/6 tbsp icing (confectioners') sugar.
150 ml/1 pt/1 cup double (heavy) cream Chopped pistachio nuts.
Dissolve the gelatine in the water in a small bowl, then bring almost to the boil by standing in a pan of boiling water for a few minutes (or according to the packet directions).