Serves 6
1/4 pint (150ml) cold water
1/2 oz (15g) powdered gelatine 1/4 pint (150ml) chicken stock 3 avocados
1 teaspoon onion juice
2 teaspoons Worcestershire sauce salt and freshly milled pepper
1/4 pint (150ml) double cream 1/4 pint (150ml) mayonnaise
1 X 8 oz (225g) packet frozen
peeled prawns, thawed
3-4 tablespoons oil and vinegar
dressing
Pour the cold water into a small saucepan, sprinkle in the gelatine and leave to soak for 5 minutes, then stir over low heat until the gelatine has dissolved (do not boil). Draw off the heat and add the stock. Set aside to cool.
Halve the avocados and remove the stones, then scoop out the flesh with a spoon. In a mixing howl, mash the avocado flesh with a fork. Add onion juice (twist an onion half on a lemon squeezer), Worcestershire sauce and season with salt and pepper. Slowly stir in the cooled gelatine and mix together well. When mixture begins to thicken and shows signs of setting, whip the cream until soft peaks form and fold into the mixture along with the mayonnaise.
Pour into a wetted 11/2 pint (900ml) ring mould and chill for at least 3 hours. Unmould mousse on to a serving plate. Combine prawns with oil and vinegar dressing and spoon into the centre. Serve with thinly sliced brown bread and butter.