Avocado And Raspberry Mousse Recipes

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

Steps:

• Combine mashed avocado, lemon juice, lemon zest, orange juice, salt , and cream. Add the coloring.
• Set in a bowl of ice and salt and whip with an egg beater no and then until partially frozen.
• Then fold in the egg whites that have been beaten stiff. Pour into your freezing tray with alternate layers of frozen sweetened raspberries.
• Cover with wax paper and place in your freezer for 24 hours.
• When ready to serve, slice in the tray with a thin-bladed knife dipped in warm water. Remove and serve on chilled plates.

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.