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Ingredients
Raspberry Sauce
1 cup raspberries
1/4 cup sugar
1/3 cup water
Mousse
1/3 cup sugar
2 Cups heavy whipping cream
3 Ripe avocados
2 tablespoons instant gelatin
½ cup warm water
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Lychee
Sorbet
1 cane (15 ounces) lychees
Garnish
Mint sprigs
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Method
Raspberry Sauce: Combine the berries, sugar and water. Purée and strain.
Lychee Sorbet: Purée the lychees with syrup in a food processor. Freeze in an ice cream maker. Spoon into a glass container. Cover and freeze
Mousse: Dissolve the
gelatin in the warm water. In a food processor, puree
the avocado until smooth. Slowly add the gelatin mix
and blend until incorporated.
Add the avocado purée to the
sweetened whip cream mixture, gently folding until
blended. Chill in the refrigerator until the mousse
sets, about 35 to 40 minutes.For each serving, spoon
the raspberry sauce into the bottom of a large bowl.
Place a small scoop of lychee sorbet on top of the
sauce. Fill the frozen avocado shells with the mousse
to resemble uncut avocados and place on top of the
sorbet. Garnish with mint.
Serves 4
Chef’s Note: Make the
mousse just before serving. It will darken if left
to stand.
Note: An ice cream
maker is needed for this recipe. |
