I made some of this last night (the rest of the main course was veal saltimbocca and a kale salad) and it turned out to be better than I expected - in fact, I would have paid good money to eat this in a restaurant.  It's from a recipe book by  Maggie Beer, and I've also seen a variation on it using tomato.

It's a very refreshing dish and would, I think, be suitable to serve by itself as an entree.

The recipe said to divide the mixture between six 125ml jelly moulds.  I didn't have any jelly moulds, and I didn't want to use ramekins, in case it proved a bit difficult to get the jelly out, so I used disposable plastic cups.  This meant that I couldn't seal the surface with clingfilm, but I don't think that made any difference.  I didn't include the chervil or micro herbs, because I didn't have any.  I also sprinkled some freshly ground black pepper on top.

Avocado and Verjuice Jelly

1 1/2 cup Verjuice
1 tspn caster sugar
2 sprigs of French tarragon plus 18 leaves for moulds
2 large ripe avocados
Squeeze of lemon juice
3x 2g leaves gold strength gelatine
1/2 tspn sea salt
Extra Virgin Olive Oil and chervil sprigs or micro herbs (optional) to serve

Place verjuice, tarragon sprigs and sugar in a small stainless steel saucepan over a low to medium heat and simmer.  Do not boil otherwise the verjuice may go cloudy.  Remove from heat and set aside to infuse for 10 minutes.

In a separate bowl, soak the gelatine sheets in cold water for approximately 5 minutes until softened and then squeeze moisture out.

Add soft gelatine to warm Verjuice and stir (off the heat) for the gelatine to melt.  Remove the tarragon sprigs and discard.  Set aside to cool to room temperature.

Cut avocados into 5mm dice and squeeze with lemon juice, to stop oxidation.

Have ready six 125ml jelly moulds.  Place 3 tarragon leaves in the base of each mould and distribute the avocado evenly between the moulds.

Pour the cooled Verjuice gelatine mixture into the moulds. Seal the surface with clingfilm and refrigerate for 4 hours or until set.

Once the jellies are set, dip the moulds in to a bath of hot water for 30 seconds then invert onto the serving plate.

Season with salt, drizzle with Extra Virgin Olive Oil and scatter with chervil sprigs or micro herbs, if using, before serving.