Avocado Mousse Melba

Directions

1. 1
   Blend avocados, milk and lemon juice in blender until smooth.
2. 2
   Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. 3
   Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. 4
   Prepare Raspberry Sauce.
5. 5
   Just before serving, whip remaining 1 cup heavy cream.
6. 6
   Spoon 1/2 cup whipped cream on each plate.
7. 7
   Spread into 5-inch circle with back of spoon.
8. 8
   Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. 9
   Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. 10
    Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. 11
    Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
12. 12
    Raspberry Sauce:
13. 13
    Thaw raspberries; heat with jelly to boiling.
14. 14
    Combine water and cornstarch; stir into raspberry mixture.
15. 15
    Heat to boiling; continue to boil and stir 1 minute.
16. 16
    Cool sauce.
17. 17
    Press through sieve to remove seeds before serving, if desired.