Recipe - Avocado Mousse In Meringues

4 Hass avocados; minced
2 tablespoon Dry sherry
1 cup Superfine sugar
1 cup Heavy cream
6 Pink Meringue Shells;
(Recipe included)
Toasted pumpkin seeds;
coarsely ground for
garnish, optional
Blackberries for garnish;
optional

PINK MERINGUE SHELLS
Unsalted butter; for
parchment
1 cup Egg whites; 56 eggs
1 dr Liquid red food colouring
1 cup Granulated sugar
2 cup Confectioner's sugar

1. Press avocados through a sieve into a large bowl, using a rubber
spatula. Add sherry and One half cup sugar. Stir to combine.

2. Whip heavy cream with remaining One half cup sugar until soft peaks form.
Fold whipped cream into avocado mixture. Divide between meringue shells.
Top with one or more garnishes, if desired.

Pink Meringue Shells: (makes 810)

1. Heat oven to 200 degrees. Line two baking sheets with parchment paper,
and lightly butter. Place egg whites in the bowl of electric mixer with the
whisk attachment. Beat on medium speed until soft peaks begin to form. Add
food coloring. Gradually add granulated sugar, and beat until stiff, but
not dry. Slowly add confectioners' sugar, and fold in with a rubber
spatula.

2. Transfer meringue mixture to a pastry bag fitted with a #6 large star
tip. Pipe the meringue into 3inch round disks. Then pipe two layers of
meringue around the edges of each disk to form a shell. Transfer to oven,
and bake until dry, about 1 One half to 2 hours. Remove from oven, and carefully
separate the meringue shells from the parchment paper, and cool on a wire
rack.

NOTES : The attractive combinations of colors and textures makes this a
rather romantic dessert. In fact, the Aztecs considered the avocado a
sacred fruit possessing mystical romantic properties.
Recipe by: http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
16, 1998