Egg Mousse

4 hard-boiled eggs
1 teaspoon Worcestershire sauce
dash of Tabasco
pinch of paprika
salt
freshly ground white pepper
2 teaspoons powdered gelatine
2 tablespoons water
150 ml/1/4 pint plain low-fat yogurt
225 g/8 oz peeled prawns

Cut the eggs in half lengthwise, then remove the yolks and work them through a sieve into a howl. Add the Worcestershire sauce, Tabasco, paprika and salt and pepper to taste. Mix well. Chop the egg whites finely. Place the gelatine and water in a cup over a pan of hot water and stir until dis-

solved. Whisk the yogurt into the egg yolk mixture with the gelatine, then fold in the chopped egg whites. Pour the mixture into a 15 cm/6 inch straight-sided serving dish, then chill in the refrigerator for 2 hours.

Pile the prawns in the centre of the mousse just before servin