Avocado Mousse Melba
Yield
1 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
seeded, peeled and mashed |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ½ | cup |
lemon juice
|
|
| 2 | cups |
heavy whipping cream
|
|
| Raspberry sauce | |||
| 10 | ounces |
raspberries
frozen |
|
| ½ | cup |
currant jelly
|
*
|
| 1 | tablespoon |
water
|
|
| 1 ½ | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
seeded, peeled and mashed |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 118 | ml |
lemon juice
|
|
| 473 | ml |
heavy whipping cream
|
|
| Raspberry sauce | |||
| 289 | ml/g |
raspberries
frozen |
|
| 118 | ml |
currant jelly
|
*
|
| 15 | ml |
water
|
|
| 7.5 | ml |
cornstarch
|
|
Directions
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.
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.
