kansasgirl
Senior Cook
This is an easy and elegant dessert.
Avocado Mousse
1 pk Unflavored gelatin
1/4 c Coconut rum (can use plain)
1 Ripe avocado
1 c Lemon or vanilla yogurt
3 Egg whites
1/4 c Sugar
Chopped pistachios
1.Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat.
2.Cut avocado into quarters. Puree avocado and yogurt in a blender. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl.
3.Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls and refrigerate, covered, for 2 hours. Sprinkle with pistachios just before serving.
Avocado Mousse
1 pk Unflavored gelatin
1/4 c Coconut rum (can use plain)
1 Ripe avocado
1 c Lemon or vanilla yogurt
3 Egg whites
1/4 c Sugar
Chopped pistachios
1.Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat.
2.Cut avocado into quarters. Puree avocado and yogurt in a blender. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl.
3.Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls and refrigerate, covered, for 2 hours. Sprinkle with pistachios just before serving.
