Avocado Mousse Melba

1. 1

   Blend avocados, milk and lemon juice in blender until smooth.

2. 2

   Whip 1 cup heavy cream; fold avocado mixture into whipped cream.

3. 3

   Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.

4. 4

   Prepare Raspberry Sauce.

5. 5

   Just before serving, whip remaining 1 cup heavy cream.

6. 6

   Spoon 1/2 cup whipped cream on each plate.

7. 7

   Spread into 5-inch circle with back of spoon.

8. 8

   Drizzle a thin line of Raspberry Sauce in a circle near the center.

9. 9

   Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.

10. 10

    Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.

11. 11

    Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.

12. 12

    Raspberry Sauce:

13. 13

    Thaw raspberries; heat with jelly to boiling.

14. 14

    Combine water and cornstarch; stir into raspberry mixture.

15. 15

    Heat to boiling; continue to boil and stir 1 minute.

16. 16

    Cool sauce.

17. 17

    Press through sieve to remove seeds before serving, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.