Ingredients

• 3 Medium Avocados
• 1.5tsp gelatine or vegetarian alternative
• 1.5tbs cold water
• 2tsp finely chopped or minced onion
• 0.5pt hot vegetable stock
• salt and freshly ground black pepper
• 3tbs double cream
• 3tbs mayonnaise

Method

1. Scoop the flesh out of the avocados and either mash and sieve it or blend in a food processor.
2. Season and add the onion.
3. Dissolve the gelatine in the water over a very gentle heat and when dissolved add the hot stock to it.
4. Add this mixture to the avocado and blend until smooth.
5. Leave in fridge until completely cold and then fold in the mayonnaise and cream.
6. Put into a buttered mould (a teacup will do) and leave to set for at least 3 hours.
7. When required dip mould into hot water and turn out onto serving plate.
8. Decorate with stoned black olives, fresh parsley, tomato wedges and lemon twists.

Notes:

A party treat, great on the buffet table with breadsticks, tortilla chips and fancy crisps.