Avocado Mousse Food

AVOCADO MOUSSE WITH LIME

Steps:

• Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime zest and juice, and process until really smooth.
• Add the cream cheese and blend until completely combined. Season with salt and pepper. Transfer to a bowl.
• Sprinkle the gelatin over 2 tbsp of water in a small heatproof bowl. Let stand about 5 minutes until the mixture looks spongy. Place the bowl in a skillet of barely simmering water and stir constantly until the gelatin dissolves.
• Drizzle the dissolved gelatin over the avocado mixture, and stir well. If using, beat the egg white until soft peaks form. Fold the egg white into the avocado mixture.
• Spoon into four 4oz (100ml) ramekins. Cover with plastic wrap and refrigerate 2 hours, or until chilled and set. Serve chilled.

CHOCOLATE AVOCADO MOUSSE

Steps:

• In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt. Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse.
• Spoon into 2 serving glasses or cups. If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice and garnish with Coconut Whipped Cream if desired.
• Remove the can of coconut milk from the refrigerator without shaking it. Open the can, scrape out the solidified coconut cream from the top and put it in a mixing bowl. (Save the liquid in the bottom of the can for a smoothie.) Whip the coconut cream with an electric mixer fitted with the whisk attachment on high until light and fluffy, 1 to 2 minutes. Add the vanilla and confectioners' sugar or other sweetener to taste. Whip again and serve.

CHOCOLATE-AVOCADO MOUSSE

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.

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.

AVOCADO MOUSSE

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.

AVOCADO SOUR CREAM MOUSSE

Steps:

• Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
• Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
• Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
• Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.

AVOCADO MOUSSE AND MELBA TOAST

Steps:

• Avocado Mousse.
• Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth.
• Add mayonnaise and process until well combined.
• Transfer to a large bowl and stir through chives and tabasco.
• Whisk together gelatine and hot water until gelatine dissolves.
• Stir 1/4 cup of avocado mixture into gelatine.
• Return to avocado mixture, season to taste and mix well.
• Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set.
• Invert onto serving plates and serve with melba toast.
• Melba Toast.
• Preheat oven to 180 degrees celsius.
• Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten.
• Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden.
• Can be made early in the day and stored in an air tight container ready for serving that night.

SWEET AVOCADO MOUSSE

Steps:

• Halve and pit avocados and scoop flesh into a food processor. Add lemon juice, milk, sugar, and a pinch salt and puree until completely smooth. In a bowl beat cream until it just holds stiff peaks. Fold avocado mixture into whipped cream gently but thoroughly.

VEGAN-DIABETIC AVOCADO CHOCOLATE MOUSSE

Steps:

• Peel and pit the avocados. Dump avocados, coffee, cacao powder and agave nectar into a bowl and mix till smooth (use a hand mixer?). Add the stevia slowly to taste. Put in pretty serving bowls and chill. Really, it's that simple.

AVOCADO MOUSSE

Steps:

• Using a rubber spatula, press avocados through a sieve into a large bowl. Add sherry and 1/2 cup sugar. Stir to combine.
• In a large, chilled bowl, whip heavy cream with remaining 1/2 cup sugar until soft peaks form. Fold whipped cream into avocado mixture. Divide between meringue shells. Top with one or more garnishes, if desired.