James's Avocado Mousse Meringues
4 x avocados diced
2 tbl dry sherry
1 cup superfine sugar
1 cup heavy cream
6 x Pink Meringue Shells (see below)
OPTIONAL GARNISH
Ground toasted pumpkin seeds
Avocado powder
Blackberries
PINK MERINGUE SHELLS
unsalted butter for parchment
1 cup egg whites
1 dsh liquid red food coloring
1 cup granulated sugar
2 cup confectioners' sugar
Method :
Pink Meringue Shells: Heat oven to 200 degrees. Line two baking sheets with
parchment paper, and lightly butter. Place egg whites in the bowl of electric
mixer with the whisk attachment. Beat on medium speed until soft peaks begin to
form. Add food coloring. Gradually add granulated sugar, and beat until stiff,
but not dry. Slowly add confectioners' sugar, and fold in with a rubber spatula.
Transfer meringue mixture to a pastry bag fitted with a #6 large star tip. Pipe
the meringue into 3-inch round disks. Then pipe two layers of meringue around
the edges of each disk to form a shell. Transfer to oven, and bake until dry,
about 1 1/2 to 2 hours. Remove from oven, and carefully separate the meringue
shells from the parchment paper, and cool on a wire rack. (Makes 8 to 10 shells)
Press avocados through a sieve into a large bowl, using a rubber spatula. Add
sherry and 1/2 cup sugar. Stir to combine. Whip heavy cream with remaining 1/2
cup sugar until soft peaks form. Fold whipped cream into avocado mixture. Divide
between meringue shells. Top with one or more garnishes, if desired.
This recipe yields 6 servings