An old classic with a modern twist, perfect for a meatless meal.
50g plain low-fat yoghurt
2 avocados, peeled and chopped
30g coriander, washed and chopped
200g plain cream cheese
2 spring onions, finely chopped
Big pinch of sea salt
Grinding of black pepper
1 lime juice and zest
1 chilli, finely chopped
1 cup water
1 packet gelatin
Place the avocado, coriander, cream cheese, spring onions, salt, pepper, lime juice and chilli in a blender and purée until smooth.
Pour ¼ cup water in a small bowl. Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining ¾ cup water in a small saucepan and bring to the boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved. Set aside to cool slightly.
Add the gelatin to the mixture in the blender, pulsing until puréed and thoroughly blended.
Pour mixture into prepared ramekins or a loaf tin lined with plastic wrap. Cover with plastic wrap and refrigerate until firm (about 2 hours). To unmould, fill a large container with very hot water, dip the loaf tin or the ramekins into the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Invert onto a platter.
Serve with Melba toast, avocado shavings and grated radish.
Recipe: The South African Avocado Growers’ Association.