Recipe - Avocado Mousse Melba

2 Avocados; seeded, peeled and
mashed
1 cn Sweetened condensed milk
One half cup Lemon juice
2 cup Heavy cream

RASPBERRY SAUCE
1 pack (10oz) frozen raspberries
One half cup Currant jelly
1 tablespoon Water
1 One half teaspoon 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 One half cup whipped
cream on each plate. Spread into 5inch 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

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