Method

• 1.
  Place the verjuice and sugar in a saucepan and bring to the boil over medium-high heat, then remove from the heat immediately. Transfer to a bowl, add half the chervil and leave to infuse for 20 minutes. Warm through over low heat, then strain and return liquid to pan.
• 2.
  Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze to remove excess liquid, then add leaves to the warm verjuice mixture and stir until the gelatine has dissolved. Set aside to cool completely.
• 3.
  Pick 2 tbs leaves from remaining chervil and divide among six 100ml dariole moulds (or a 600ml glass bowl). Divide avocado among moulds, then add verjuice mixture. Cover and refrigerate for at least 2 hours until set (4 hours for a large bowl).

• 4.
  To turn jellies out, stand moulds in hot water for 25 seconds to loosen, then invert onto small plates (or 1 large plate for a large jelly). Sprinkle with sea salt, drizzle with oil and serve garnished with remaining chervil sprigs.