Serves 6

INGREDIENTS

olive oil, for greasing
11g/1/4 oz sachet (envelope) gelatine
juice and rind of 1 lemon
60ml/4 tbsp good mayonnaise
60ml/4 tbsp chopped fresh dill
5ml/1 tsp anchovy essence (extract)
5ml/1 tsp Worcestershire sauce
4 eggs, hard-boiled, shelled and chopped
175g/6oz/1 cup cooked, peeled prawns (shrimp), chopped if large
1 large ripe but just firm avocado, peeled, stoned (pitted) and diced
250ml/8fl oz/1 cup double (heavy) or whipping cream, lightly whipped
2 egg whites
salt and ground black pepper
fresh dill sprigs, to garnish
hot bread or toast, to serve

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PRAWN, EGG And AVOCADO MOUSSES

Lightly grease six small ramekins, then wrap a piece of greaseproof (waxed) paper tightly around each of the dishes to form a collar. Make

sure that the paper comes well above the top of the dish, allowing plenty of room for the mousse to stand above the top of the dish. Secure

firmly with tape so that the paper will support the mousse as it sets. If you prefer, prepare one small souffle dish rather than individual ramekins.

Place the gelatine, lemon juice and 15ml/l tbsp hot water in a small bowl, and place over a pan of hot water. Stir until the mixture becomes

clear. Cool slightly, then blend in the lemon rind, mayonnaise, dill and sauces.

Mix the chopped hard-boiled eggs, prawns and avocado in a medium bowl. Stir in the gelatine mixture, then fold in the whipped

cream.Whisk the egg whites until holding soft peaks and fold into the mixture with seasoning to taste. Spoon into the ramekins and chill for about 4 hours. Garnish with dill and serve with hot bread or toast.

Cook’s Tip

Other fish or shellfish can make a good alternative to prawns. Try substituting the same quantity of smoked trout or cooked crab meat.