- 1 tbsp gelatine
- 0.5 pint/275 ml chicken stock
- 3 avocados
- Juice of half a lemon
- 0.5 pint/275 ml mayonnaise
- 0.25 pint/125 ml double cream
- Salt and freshly ground black pepper
- 8 oz/225 g peeled prawns
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METHOD
Put the gelatine in a bowl with 4 tablespoons of cold water and set aside for a few minutes until it becomes spongy. Heat the chicken stock in a pan, add the gelatine and stir until dissolved. Do not allow it to boil over or the gelatine will become stringy.
Peel, half and stone the avocado, setting aside one of the halves for garnish. Mash the avocados with the lemon juice and then mix in half the mayonnaise, cream, and salt and pepper to taste. Stir in the gelatine mixture and pour into a 3 pint/1.75 litre ring mould. Chill until set.
Mix the prawns with the rest of the mayonnaise. Turn out the avocado ring and fill the centre with prawns. Garnish with the reserved avocado, cut into slices or cubes.
Serves 6 to 8
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