1 no ingredients
Directions
Ingredients: 2 avocados, seeded, peeled and mashed 1 can sweetened
condensed milk 1/2 cup lemon juice 2 cups heavy cream Raspberry Sauce
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: 1 pkg(10 ounces) frozen raspberries 1/2 cup currant
jelly 1 tblsp water 1 1/2 tsp cornstarch
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.
Servings: 1 servings
Avocado Mousse Melba Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
We are able to track the history of written recipes far back into the far past, at least as far back into recorded history as ancient Egypt, and maybe further still. However, generally, these early recipes were just primitive hieroglyphic recipes for food preparation.
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We hope you enjoy this Avocado Mousse Melba recipe.
