Avocado cream

serves 4
ingredients
1 tablespoon powdered gelatine
150ml/5fl oz vegetable stock
1 large avocado
2 teaspoons freshly squeezed
lemon juice
4 tablespoons low-calorie
mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine
with 50ml/2fl oz cold water, and
leave to soften for a few minutes.
Stand the bowl in a pan of gently
simmering water, and stir until the
gelatine completely dissolves. Stir
in the stock and leave to cool.
• Halve the avocado, remove the
stone and scoop the flesh into a
bowl. Mash well with the lemon
juice. Beat in the mayonnaise, and
flavour with the Worcestershire and
Tabasco sauces. Stir in the chives.
Stir the cooled stock into the
avocado mixture.
• Divide between four small dishes
and chill until set. Serve cold.