Recipe Archives->Desserts Pudding->Avocado Mousse

 
Avocado Mousse Melba
  
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 package (10 ounces) frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons 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.

Printable version: avocado-mousse.txt.