Avocado Mousse with Lychee Sorbet

Adapted by StarChefs.com
January 2006
Yield: 4 Servings


Raspberry Sauce
1 cup raspberries
¼ cup sugar
1/3 cup water
Lychee Sorbet
1 (15-ounce) can of lychees in heavy syrup
Avocado Mousse
2 ripe avocados
1/3 cup sugar
2 cups heavy whipping cream
2 tablespoons gelatin
½ cup warm water
Fresh mint


For the Raspberry Sauce

Combine the berries, sugar and water. Purée and strain through a chinois. 

For the Lychee Sorbet

Purée the lychees with syrup in a food processor. Freeze in an ice cream maker, according to the manufacturer’s directions. Spoon sorbet into a glass container; cover and freeze.  

For the Avocado Mousse

Cut the avocados in have length-wise and remove the pits. Carefully spoon out the avocado flesh with a spoon, retaining the flesh aside and being careful not to tear or break the outer shells. Scrape out all of the flesh and wipe the inside of the shells with a paper towel. Place the shells in the freezer for at least 30 minutes. Place the sugar in a large bowl. Add the cream and mix until dissolved. Using a whisk or an electric mixer, whip the cream until peaks form; refrigerate. Dissolve the gelatin in the warm water. In a food processor, purée the avocado flesh until smooth. Slowly add the gelatin mix and blend until well incorporated. Add the avocado purée to the sweetened whip cream mixture, gently folding until blended. Chill in the refrigerator until the mousse sets, approximately 35-40 minutes. Note: Make the mousse just before serving. It will darken if left to stand.

To Assemble and Serve

Divide the raspberry sauce among 4 serving plates. Cut the lychee sorbet into 3-inch squares, approximately 1-inch in height. Place one block of sorbet on top of the raspberry sauce. Fill the frozen avocado shells with avocado mousse and place on top of the sorbet. Garnish each avocado with fresh mint.