DINING TABLE FOR 7

Recipe for Dinner

Raspberry Mousse

SERVES 4

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.

Blackcurrant Mousse

SERVES 4

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.

SERVES 4

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). Meanwhile, halve the avocados, remove the stones (pits) and scoop out the flesh. Puree in a blender or food processor with the lime rind and juice and the icing sugar. Add the gelatine and run the machine briefly again. Whip the cream until peaking. Reserve a good spoonful for decoration, then fold the remainder into the avocado puree. Spoon into the shells and chill until set. Decorate with a small spoonful of the reserved whipped cream and some chopped pistachio nuts.

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