• 1 Avocado (per person)
  • 1 lemon juiced
  • Mayonnaise (60 ml to 4 portions, 150 ml for 10 portions)
  • Aspic jelly (60 ml to 4, 150ml to 10 portions)
  • Double cream or unsweetened vegetable creamer (60ml for 4 & 150 ml for 10 portions)


  • STEP 1
    1. Cut the avocado in half, remove the stone and peel.
  • STEP 2
    2. Pass through a sieve or liquidize in a food processor.
  • STEP 3
    Add the lemon juice and seasoning and place in a bowl. Stir in the mayonnaise and aspic jelly or the soaked, melted gelatin. Place on ice and stir until setting point, the carefully fold in the beaten cream.
  • STEP 4
    Pour into individual china dishes or darriole moulds. When set, un-mould the darioles onto plates decorate with lettuce, tomatoes, radish and cucumber.

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