Description[]
Ingredients[]
- 2 California avocados, seeded, peeled and mashed
- 1 can sweetened condensed milk
- ½ Cup lemon juice
- 2 Cups heavy cream
- raspberry Sauce
- 10 oz 1 package frozen raspberries
- ½ Cup currant jelly
- 1 Tbsp water
- 1 ½ tsp 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 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.
Sauce Preparation
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