Crab And Cottage Cheese Mousse

15 g/1/2 oz powdered gelatine
150 ml/1/4 pint water
450 g/1 lb cottage cheese, sieved
salt
freshly ground black pepper
225 g/8 oz crabmeat
3 tablespoons single cream
2 teaspoons lemon juice
watercress sprigs, to garnish

Put the gelatine and water in a small cup. Stand the cup in a pan of hot water and stir until the gelatine has dissolved.

Put the cottage cheese in a howl, add salt and pepper to taste, then stir in the crabmeat, cream and lemon juice. Mix very thoroughly, then stir hs the gelatine. Spoon the mixture into a serving bowl, then chill in the refrigerator for 2 hours. Garnish the mousse with watercress sprigs.

SERVES 4