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AVOCADO AND TARRAGON TERRINE
Scald the milk. Place the egg yolks in a mixing bowl and season with salt and pepper. Pour the milk into the eggs and whisk to combine. Return the egg mixture to the saucepan and cook over a very low heat stirring constantly with a wooden spoon until thickened. Do not allow mixture to boil. When thickened, remove pan from heat and stir in the gelatin. Cool slightly. Peel and seed 4 of the avocadoes and scoop out their flesh. PurÄe the avocado flesh in a food processor and stir it into the custard, along with the tomatoes. Add several drops of Tabasco. Peel and dice the remaining avocadoes. Oil a rectangular terrine and place a layer of the tomato-avocado mixture in the base. Top with a layer of diced avocadoes. Repeat layers, finishing with the tomato-avocado mixture. Chill for 3 hours. To make the sauce, stir the tarragon into the lemon juice and season with salt and pepper. Serve the terrine cold accompanied by the sauce.
