- 1 cup raspberries
- ¼ cup sugar
- 1/3 cup water
- 1 (15-ounce) can of lychees in heavy syrup
- 2 ripe avocados
- 1/3 cup sugar
- 2 cups heavy whipping cream
- 2 Tablespoons gelatin
- ½ cup warm water
- Fresh mint
For Raspberry Sauce:
Combine the berries, sugar and water. Purée and strain
through a chinois.
For 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
For 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