• 2 Avocados, peeled and chopped
  • 200g Plain cream cheese
  • 50g Plain low fat yoghurt
  • 30g Coriander, washed and chopped
  • 2 Spring onions, finely chopped
  • 1 Chilli, finely chopped
  • 1 lime, juice and zest
  • Big pinch of sea salt
  • Grinding of black pepper
  • 1 Cup water
  • 1 Packet gelatin (Substitute 2 tablespoons Agar-Agar for vegetarian)


  1. Place the avocado, coriander, cream cheese, spring onions, onions, salt, pepper, lime juice and chilli in a blender and puree until smooth.
  2. 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.
  3. Add the gelatin to the mixture in the blender, pulsing until pureed and thoroughly blended.
  4. Pour the 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.
  5. Serve with Melba toast, avocado shavings and grated radish.