• 2 ripe avocados
• ¼ teasp. grated onion
• 2 fl ozs (50 ml/¼ cup) cup) chicken stock (Simply Delicious)
• 2 tablesp. (⅛ cup) French dressing (see Billy’s French Dressing, Simply Delicious)
• 2 teasp. lemon juice
• ¼ teasp. salt
• ¼ oz (2 rounded teasp.) gelatine

Garnish

• sprigs of fresh basil, chervil or lemon balm

• 6 round moulds, 2½ × 1½ inches (6.5 × 4 cm); 2½ fl ozs (generous 50 ml) capacity, brushed with a light oil, e.g. arachide

Peel and stone the avocados. Liquidise the first six ingredients together, taste and season. For every ¾ pint (15 fl ozs/450 ml) use ¼ oz (2 rounded teasp.) of gelatine and 2 tablespoons of water. Sponge the gelatine in the cold water; place the bowl in a pan of simmering water until the gelatine has completely dissolved. Add a little of the avocado mixture to the gelatine, stir well and then combine with the remainder of the avocado purée. Stir well again. Pour into the prepared moulds and leave to set for 4 or 5 hours.