Avocado and Raspberry Mousse |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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This is from Helen Corbitt's cookbook... I think my mom found this book at an antique store. This Helen character sounds like a hoot! I love avocados so.. we'll see how this goes... Ingredients:
1 1/2 cups avocados, mashed (2 whole avocados) |
2 tablespoons lemon juice |
1 teaspoon lemon zest |
1 tablespoon orange juice |
1/4 teaspoon salt |
1 1/2 cups cream |
1/4 teaspoon green food coloring |
2 egg whites |
raspberries, 1 package frozen.. sweetened |
Directions:
1. Combine mashed avocado, lemon juice, lemon zest, orange juice, salt , and cream. Add the coloring.
2. Set in a bowl of ice and salt and whip with an egg beater no and then until partially frozen.
3. Then fold in the egg whites that have been beaten stiff. Pour into your freezing tray with alternate layers of frozen sweetened raspberries.
4. Cover with wax paper and place in your freezer for 24 hours.
5. When ready to serve, slice in the tray with a thin-bladed knife dipped in warm water. Remove and serve on chilled plates.
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