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)
1. Cut the avocado in half, remove the stone and peel.
2. Pass through a sieve or liquidize in a food processor.
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.
Pour into individual china dishes or darriole moulds. When set, un-mould the darioles onto plates decorate with lettuce, tomatoes, radish and cucumber.