Grace's Cookery Book: Starters

Crab and Avocado Mousse

• 3 large avocados
• 110g (4 oz) crab meat, flaked
• 110g (4 oz) double cream
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 2 eggs, hard boiled and chopped
• salt and white pepper
• 4 spring onions, chopped
• 20g (0.75 oz) gelatine
• 4 tablespoons hot water
• half teaspoon curry powder
• watercress

Method:

Halve the avocados, take out the stones, then peel and cut flesh into cubes
Place in a blender with the mayonnaise, lemon juice, spring onions and eggs
Add salt and pepper to taste and blend to a smooth puree
Dissolve gelatine in hot water and strain 3 tablespoonfulls into avocado mixture
Stir well
Spoon half of the mixture into a mould, smooth the surface and chill for 15 mins
Combine remaining gelatine with the crab meat, cream and curry powder
Spoon over the chilled mixture in the mould
Top with the remaining avocado mixture
Smooth the top and chill for 4 hours until set
Turn out mould and garnish with watercress