PRAWN, EGG AND AVOCADO MOUSSES

Preparation Method :

• Lightly grease six small ramekins, then wrap a piece of greaseproof paper tightly around each of the dishes to form a collar.
• Ensure the paper comes well above the top of the dish, allowing plenty of room for the mousse to stand above the top of the dish.
• Secure firmly with tape so that the paper will support the mousse as it sets. If you prefer, prepare one small souffle dish rather than individual ramekins.
• Place the gelatine, lemon juice and water in a small bowl, and place over a pan of hot water. Stir until the mixture becomes clear. Cool slightly, then blend in the lemon rind, mayonnaise, dill and sauces.
• Mix the chopped hard-boiled eggs, prawns and avocado in a medium bowl. Stir in the gelatine mixture, then fold in the whipped cream.
• Whisk the egg whites until holding soft peaks and fold into the mixture with seasoning to taste. Spoon into the ramekins and chill for about 4 hours. Garnish with dill and serve with hot bread or toast.