Shanna's Avocado Mousse Melba
2 x avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cup heavy cream
Raspberry Sauce
Method :
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.