Avocado Mousse

• 3 ripe avocados
• lemon juice
• 1 tsp. finely chopped onion
• 1 (11 g.) sachet gelatin
• 5 fluid oz. (150 ml.) water
• 2 tsp. Worcestershire sauce
• 10 fluid oz. mayonnaise
• 5 fluid oz. double whipped cream
• 2 egg whites
• garnish: fresh Prawns mixed with chopped fresh coriander leaves

1. Mash avocado flesh with plenty of lemon juice to prevent discoloration.
2. Add chopped onion and Worcestershire sauce. Dissolve gelatin in the water over a pan of hot water and add to mixture along with chicken stock.
3. Leave until the point of setting.
4. Season with salt and pepper.
5. Add mayonnaise and whipped cream.
6. Lastly, fold in the stiffly whipped egg whites.
7. Turn into a 2 1/2-pint (1 1/2 liter) oiled ring mold and refrigerate.

avocados, lemon juice, onion, sachet gelatin, fluid, worcestershire sauce, fluid, fluid, egg whites, fresh coriander leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252608 (may not work)