Scoop the flesh from half of the feijoas.
Put in the Omniblend with the washed unpeeled ones, plus the lemon/lime juice and coconut cream or yoghurt if using. Blend briefly – about 15 secs (a little bit chunky adds texture)
Add the sugar
Dissolve the gelatine in the boiling water.
Add to feijoa mix and PULSE a couple of times to combine.
Whip the cream and add to the blender. PULSE to combine.
Pour into individual serving bowls or a mousse dish or round bowl to set. TIP: line the bowl with cling film to make it easier to get the mousse out and present on a flat plate to serve.
Decorate with twisted feijoa slices, grated chocolate and and small amount whipped cream if desired.
Put in fridge to set for 4-6 hours.