Terrine Emmarentia

Place clingfilm on the inside of a loaf tin or a terrine dish (190 mm x 90 mm x 50 mm) so that it hangs freely over the sides. Drain the yoghurt through a muslin bag placed in a sieve, and keep in the fridge for about 4 hours.
Sprinkle the gelatine over cold water. Season the cream with salt and pepper. Mix the avocado pear pulp, salt, pepper, lemon juice and Tabasco sauce until smooth.
Melt the gelatine over a low heat and mix into the cream mixture. Mix 75 ml of the cream and gelatine mixture into the avocado mixture and set aside.
Then add the rest of the cream mixture to the yoghurt and mix well. Dish half the mixture into the terrine or loaf pan. Add the avocado mixture on top and finally add another layer of the yoghurt mixture. Cover with the overlapping clingfilm. Leave to stand overnight.
When set, cut into thick slices. Serve with honey vinaigrette (see recipe) and melba toast.