... and confirm themselves to that extra ¼ inch on the waistline. As avocado blends with cream cheese you find yourself diving into a delicate velvety green lake which is adorned with palm like leaves of watercress. This mousse is a miracle in itself but do not make it any more than two hours before your guests arrive as the avocado has a tendency to discolour if left too long.
1 large ripe avocado
Freshly squeezed juice of a small lemon
1 clove garlic, peeled and crushed
75g (3oz) vegan cream cheese
2 tablespoons soya cream
Fresh watercress leaves to garnish
FOR THE MELBA TOAST
4 pieces white bread
Peel and half the avocado, remove the stone and mash the flesh in a bowl.
Add the cream cheese, lemon juice and garlic. Blend together.
Season and stir in the soya cream.
Divide the mixture between four glasses and chill in the fridge two hours.
Make up the Melba toast by grilling the bread on one side.
Remove the crusts and slice each piece of toast lengthways
Place the uncooked pieces back under the grill until they crisp and curl.
Garnish the mousse with a big sprig of watercress and serve with two wafer thin slices of Melba toast.