California Avocado Mousse Melba

California Avocado Mousse Melba Recipe - A Delicious American Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

California Avocado Mousse Melba is a delightful and refreshing dessert that combines the creamy texture of avocados with the tartness of raspberry sauce. This recipe is perfect for a special occasion or a light and satisfying treat.

History

The California Avocado Mousse Melba is a modern twist on the classic Peach Melba dessert, which was created by the famous French chef Auguste Escoffier in the late 19th century. The original Peach Melba consisted of peaches, raspberry sauce, and vanilla ice cream. This recipe takes inspiration from the Peach Melba and adds a unique twist by using avocados as the main ingredient.

Ingredients

2 california avocados, seeded, peeled, and mashed
1 can of sweetened condensed milk
0.5 cup of lemon juice
2 cups of heavy cream
raspberry Sauce
10 oz (283 g) package of frozen raspberries
0.5 cup of currant jelly
1 tbsp of water
1.5 tsp of cornstarch

How to prepare

Blend avocados, milk, and lemon juice in a blender until smooth.
Whip 1 cup of heavy cream and fold the avocado mixture into the whipped cream.
Spoon the mixture into a 4-cup serving dish and refrigerate for 3 to 5 hours.
Prepare the raspberry sauce.
Just before serving, whip the remaining 1 cup of heavy cream.
Spoon 0.5 cup of whipped cream onto each plate.
Spread it into a 5-inch circle using the back of a spoon.
Drizzle a thin line of raspberry sauce in a circle near the center.
Drizzle another thin line of raspberry sauce in a circle 1 inch from the outside edge of the cream.
Using a knife, draw through the whipped cream and raspberry sauce starting from the center and going towards the outside edge.
Spoon the avocado mousse on the side of the whipped cream and serve with raspberry sauce.
Prepare the sauce.
Thaw the raspberries and heat them with jelly until boiling.
Combine water and cornstarch, then stir it into the raspberry mixture.
Heat it until boiling and continue to boil and stir for 1 minute.
Cool the sauce and press it through a sieve to remove seeds before serving, if desired.

Variations

For a dairy-free version, you can substitute coconut cream for the heavy cream in this recipe. You can also experiment with different fruit sauces, such as strawberry or mango, to create your own unique twist on this dessert.

Cooking Tips & Tricks

Make sure to use ripe avocados for the best flavor and texture.

- Be sure to refrigerate the avocado mousse for at least 3 to 5 hours to allow it to set properly.

- When making the raspberry sauce, be sure to strain it through a sieve to remove any seeds for a smoother texture.

Serving Suggestions

Serve the California Avocado Mousse Melba with a garnish of fresh raspberries and mint leaves for a beautiful presentation. This dessert pairs well with a glass of sparkling wine or champagne.

Cooking Techniques

The key to making a smooth and creamy avocado mousse is to blend the avocados, sweetened condensed milk, and lemon juice until completely smooth. Be sure to whip the heavy cream until stiff peaks form before folding it into the avocado mixture.

Ingredient Substitutions

If you don't have sweetened condensed milk on hand, you can use honey or maple syrup as a natural sweetener. You can also use fresh raspberries instead of frozen raspberries for the raspberry sauce.

Make Ahead Tips

You can prepare the avocado mousse and raspberry sauce ahead of time and assemble the dessert just before serving. The avocado mousse can be refrigerated for up to 24 hours before serving.

Presentation Ideas

To create a stunning presentation, use a piping bag to pipe the avocado mousse onto the whipped cream in a decorative pattern. You can also garnish the dessert with edible flowers or chocolate shavings for an elegant touch.

Pairing Recommendations

California Avocado Mousse Melba pairs well with a variety of dessert wines, such as Moscato or Riesling. For a non-alcoholic option, serve this dessert with a cup of herbal tea or a fruit-infused water.

Storage and Reheating Instructions

Store any leftover California Avocado Mousse Melba in an airtight container in the refrigerator for up to 2 days. To reheat, allow the dessert to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of California Avocado Mousse Melba contains approximately 300 calories.

Carbohydrates

Each serving of California Avocado Mousse Melba contains approximately 25 grams of carbohydrates.

Fats

Each serving of California Avocado Mousse Melba contains approximately 20 grams of fats.

Proteins

Each serving of California Avocado Mousse Melba contains approximately 3 grams of proteins.

Vitamins and minerals

Avocados are rich in vitamins and minerals, including vitamin K, vitamin E, vitamin C, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains dairy (heavy cream) and may not be suitable for those with dairy allergies. It is also important to note that avocados are a common allergen for some individuals.

Summary

California Avocado Mousse Melba is a rich and creamy dessert that is high in healthy fats from avocados. It is a delicious treat that is best enjoyed in moderation.

Summary

California Avocado Mousse Melba is a unique and delicious dessert that combines the creamy texture of avocados with the tartness of raspberry sauce. This recipe is perfect for a special occasion or a light and satisfying treat. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for California Avocado Mousse Melba. It was a warm summer day, and I had been invited to a potluck picnic by a dear friend of mine. As soon as I arrived, I was greeted by the enticing aroma of grilled meats and fresh fruits. But what caught my eye the most was a beautifully presented dessert that seemed to glow in the sunlight.

Curious, I made my way over to the table where the dessert was displayed. It was a stunning creation of creamy avocado mousse topped with a vibrant raspberry sauce and fresh raspberries. I had never seen anything like it before, and I knew I had to taste it. As soon as I took my first bite, I knew I had discovered something truly special.

I approached the woman who had made the dessert and asked her for the recipe. She smiled warmly and told me that it was a family recipe that had been passed down through the generations. She graciously agreed to share it with me, and I eagerly took notes as she explained the process.

The key ingredient, she told me, was ripe California avocados. She explained that their creamy texture and mild flavor made them perfect for creating a smooth and decadent mousse. She also emphasized the importance of using fresh raspberries for the sauce, as their tart sweetness would complement the richness of the avocado perfectly.

As I listened to her instructions, I could feel my excitement growing. I couldn't wait to try making this dessert for myself and share it with my family and friends. When I returned home, I immediately set to work gathering the ingredients and preparing the mousse.

The first step was to peel and pit the avocados, which was a messy but satisfying task. I then pureed the avocado flesh in a blender until it was smooth and creamy. Next, I added a splash of fresh lemon juice to brighten the flavors and a touch of honey for sweetness.

I whipped some heavy cream until it formed soft peaks, then gently folded it into the avocado mixture. The result was a light and airy mousse that was as green as the lush California hillsides.

While the mousse chilled in the refrigerator, I turned my attention to making the raspberry sauce. I simmered fresh raspberries with a bit of sugar and water until they had broken down into a thick, sweet compote. I strained the mixture to remove the seeds, then let it cool to room temperature.

When the mousse had set and the raspberry sauce was ready, I assembled the dessert in small glass cups. I spooned a generous dollop of mousse into each cup, then drizzled the raspberry sauce over the top. I garnished the dessert with a few fresh raspberries for a pop of color and freshness.

As I took my first bite of the California Avocado Mousse Melba, I was transported back to that sunny picnic where I had first discovered the recipe. The flavors were a perfect balance of creamy avocado, tangy raspberry, and sweet honey. It was a dessert unlike any I had ever tasted before, and I knew it would become a favorite in my household.

Over the years, I have made the California Avocado Mousse Melba for countless gatherings and celebrations. It has become a signature dish of mine, and I always receive rave reviews whenever I serve it. I am grateful to the kind woman who shared the recipe with me that day, and I treasure the memories of that picnic where I first tasted this delectable dessert.

Now, as I pass on the recipe to my grandchildren, I hope that they will enjoy making and sharing the California Avocado Mousse Melba just as much as I have. It truly is a special dish that brings joy and delight to all who taste it. And for that, I am forever grateful.