Avocado Mousse Melba

Avocado Mousse Melba

Ingredients:
Raspberry Sauce:
1 (10-ounce) package frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons cornstarch

Mousse:
2 avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cups heavy cream

Directions:
1. Blend the avocados, condensed milk and lemon juice in a blender until smooth. Whip 1 cup of the cream and fold in the avocado mixture. Spoon into a 4-cup serving dish and refrigerate 3-5 hours.
2. For the sauce, thaw the raspberries and heat with the jelly to boiling. Combine the water and cornstarch and stir in. Return to a boil and boil, stirring, 1 minute. Cool, and press through a sieve to remove seeds if desired.
3. Just before serving, whip the remaining 1 cup cream. Spoon 1/2 cup whipped cream on each plate and spread into a 5-inch circle with the back of a spoon.
4. Drizzle a thin circle of raspberry sauce near the center and another 1 inch from the outside edge. Draw a knife through the cream and sauce from the center to the edge.
5. Spoon avocado mousse beside the whipped cream and serve with more raspberry sauce.