Avocado Mousse Melba
seeded, peeled and mashed
milk, sweetened condensed
heavy whipping cream
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 ½ 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.
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.