Avocado Mousse was quite popular in the 70's when jellied dishes were in fashion, but it remains a favorite.
- 1 packet of lemon jelly
- 1 cup mashed avocado (about 2 avocados)
- 2 tablespoons grated onion, pour boiling water over and strained
- 1/2 cup boiling water
- 1/2 cup mayonnaise
- Dissolve jelly crystals in boiling water and keep in fridge until it starts to set.
- Whisk until it is thick and creamy.
- Add rest of ingredients and whisk well.
- Pour into form and allow it to set.