Warm the milk for about 1.5 minutes in the microwave at 500 W and dissolve the gelatin.
Remove the stone from the avocado, and combine with sugar, lemon juice, and salt in a food processor. Thin the mixture out with the milk.
Tilt the glasses, and pour Step 3 into them. Chill for at least 1 hour in the fridge to harden (make sure they're firming up properly).
Wash your bell pepper, place in a lidded container and microwave for 10 minutes at 500 W or roast it in an oven.
Soak the bell peppers in water and peel off the skin. Remove seeds and stem. It might be a bit harder to peel if you used a microwave.
Warm milk and dissolve the gelatin in it.
Place the Step 6 bell peppers, sugar and salt in the food processor, and blend with the milk.
Once you are sure the avocado has firmed up, pour the bell pepper mixture from Step 8 into the Step 4 glasses. Chill in refrigerator.
Blanche the tomato to remove the skin, remove seeds, and cut into 5 mm cubes.
Toss Step 10 with lemon juice, sugar, salt, tabasco and let sit for a while.
Top Step 9 with 11 and serve.
Story Behind this Recipe
I thought a dish like this would be pretty, so I tried making what I had imagined.
The tabasco is supposed to add a subtle hint of spiciness, so avoid adding too much. In Step 4, try tilt the glasses a little when adding the avocado mix. If you've prepared these the night before, the gelatin might harden too much. Leave them out at room temperature for an hour or so before serving to guests. Top with milk or heavy cream.