This light mousse is topped with crisp almond flakes. It makes a good contrast to the Christmas meat and turkey, either as a first course or eaten with the cold meats. It is easy to make if you have a liquidiser, and you can either freeze it or make it a day or two beforehand. It should be served well chilled.
Butter a soufflé dish and spoon the mixture into it. Smooth top and sprinkle with the butter-coated almonds. Put the dish in the pan of water in the oven and cook for 25-30 minutes. Leave to cool and chill well before serving.
© 1978 Josceline Dimbleby. All rights reserved.