Avocado Mousse Melba
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Ingredients: 2 avocados, seeded, peeled and mashed 1 can sweetened
condensed milk 1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce
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.
Raspberry Sauce: 1 pkg(10 ounces) frozen raspberries 1/2 cup currant
jelly 1 tblsp water 1 1/2 tsp cornstarch
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.
Servings:
1
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