Tomato Jellies with Prawn & Avocado Salsa

Rinse six 125ml (1/2-cup) timbale or ramekin moulds with cold water, and drain away excess. Place on a tray.

Place the stock 125ml (1/2 cup) vegetable stock and salt 1/2 tsp salt in a medium saucepan and simmer over medium-high heat. Remove from heat. Sprinkle in the gelatine 1 1/2 tbsp powdered gelatine , and use a fork to quickly whisk the mixture until the gelatine dissolves. Add tomato juice 625ml (2 1/2 cups) tomato juice , Worcestershire sauce 3 tsp Worcestershire sauce , tabasco 5 drops tabasco sauce, or to and cumin 1/2 tsp ground cumin , and stir well.

Pour the mixture evenly into the wetted moulds. Cover and place in the fridge for 6 hours or until set.

To make the prawn & avocado salsa, cut the prawns into 1cm pieces. Place the prawns 500g cooked medium king prawns, peeled, deveined , avocado 1 (about 300g) firm ripe avocado, seeded, peeled, cut into 1cm pieces , onion 1/2 red onion, peeled, finely diced , lime or lemon juice 1 1/2 tbsp fresh lime juice or lemon juice , basil 1 tbsp chopped fresh basil and olive oil 2 tsp extra virgin olive oil in a medium bowl. Season with salt and pepper salt & freshly ground black pepper . Mix gently until combined. and adjust seasoning if necessary.

Rinse serving plates with cold water, and drain excess. Run the tip of a round-bladed knife or spatula around the inside rim of the moulds. Briefly dip a mould in warm-to-hot water for 4 seconds. Wipe mould and place individual serving plate on top. Turn the mould and plate over, holding together very firmly, and give a sharp shake until you hear the jelly release and drop onto the plate. Remove mould. Repeat with remaining moulds.

Spoon prawn & avocado salsa around jellies and sprinkle with black pepper Freshly ground black pepper, to serve . Serve immediately.