Avocado Mousse with Lychee Sorbet

By Rodelio Aglibot, Executive Chef, Sunda

Serves 4

Raspberry Sauce
1 cup raspberries
1/4 cup sugar
1/3 cup water Mousse
1/3 cup sugar
2 cups heavy whipping cream
3 ripe avocados
2 tablespoons instant gelatin
½ cup warm water

Lychee Sorbet
1 cane (15 ounces) lychees

Garnish
Mint sprigs

Raspberry Sauce: Combine the berries, sugar and water. Purée and strain.

Lychee Sorbet: Purée the lychees with syrup in a food processor. Freeze in an ice cream maker. Spoon into a glass container. Cover and freeze.

Mousse: Dissolve the gelatin in the warm water. In a food processor, puree the avocado until smooth. Slowly add the gelatin mix and blend until incorporated. Add the avocado purée to the sweetened whip cream mixture, gently folding until blended. Chill in the refrigerator until the mousse sets, about 35 to 40 minutes.

For each serving, spoon the raspberry sauce into the bottom of a large bowl. Place a small scoop of lychee sorbet on top of the sauce. Fill the frozen avocado shells with the mousse to resemble uncut avocados and place on top of the sorbet. Garnish with mint.

Chef’s Note:Make the mousse just before serving. It will darken if left to stand. An ice cream maker is needed for this recipe.