Instructions: In a bowl, whip dairy cream until it just holds its shape, ie not until stiff. stir in sour cream and set aside.

Place gelatine in cold water and set aside.

Cut avocados in half lengthwise and remove the seed; cut into small pieces. Add boiling water to water containing gelatine and stir well.

Peel and dice the onions.

Combine avocado and water in a food processor and blend until just smooth. Add mayonnaise, onions, lemon juice and salt and pepper to taste. Blend until combined.

Remove from blender and fold into cream. Spoon into a serving bowl or individual moulds if you prefer. Tap moulds on benchtop to remove any air bubbles that may be inside. Smooth the top and refrigerate 1-2 hours until set.

To unmould, dip outside of mould briefly in hot water and gently shake to loosen mousse.

Serve with mayonnaise based sauce (eg lime mayonnaise) or with cold fish and seafood dishes.

Summer entree.

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