Title: Avocado Mousse Melba
Categories: Dessert
Yield: 4 Servings

2 Avocados; seeded, peeled and
-mashed
1 cn Sweetened condensed milk
1/2 c Lemon juice
2 c Heavy cream

------------------------------RASPBERRY SAUCE------------------------------
1 pk (10-oz) frozen raspberries
1/2 c Currant jelly
1 tb Water
1 1/2 ts Cornstarch

From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)

Date: Thu, 22 Jul 1993 18:23:06 GMT
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: 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.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.