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). 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.