California Avocado Mousse Melba

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Blend avocados, milk and lemon juice in blender until smooth.

Whip 1 cup heavy cream; fold avocado mixture into whipped cream.

Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.

Prepare raspberry Sauce.

Just before serving, whip remaining 1 cup heavy cream.

Spoon 1/2 cup whipped cream on each plate.

Spread into 5-inch circle with back of spoon.

Drizzle a thin line of raspberry Sauce in a circle near the center.

Drizzle another thin line of raspberry Sauce in circle 1 inch from outside edge of cream.

Using a knife, draw through whipped cream and raspberry Sauce beginning at center and going to outside edge.

Spoon avocado mousse on side of whipped cream; serve with raspberry Sauce.

Sauce Preparation

Thaw raspberries; heat with jelly to boiling.

Combine water and cornstarch; stir into raspberry mixture.

Heat to boiling; continue to boil and stir 1 minute.

Cool sauce. Press through sieve to remove seeds before serving, if desired

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See also