Avocado mousse in meringues
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Avocado mousse in meringues
  Avocado    Mousse  
Last updated 6/12/2012 1:05:34 AM. Recipe ID 30606. Report a problem with this recipe.
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      Title: Avocado mousse in meringues
 Categories: Dessert: pu, Mousse, E, Foreign: me
      Yield: 6 Servings
 
      4    Hass avocados; diced
      2 tb Dry sherry
      1 c  Superfine sugar
      1 c  Heavy cream
      6    Pink Meringue Shells;
           -(Recipe included)
           Toasted pumpkin seeds;
           -coarsely ground for
           -garnish, optional
           Blackberries for garnish;
           -optional

MMMMM--------------------PINK MERINGUE SHELLS-------------------------
           Unsalted butter; for
           -parchment
      1 c  Egg whites; 5-6 eggs
      1 dr Liquid red food colouring
      1 c  Granulated sugar
      2 c  Confectioner's sugar
 
  1. Press avocados through a sieve into a large bowl, using a rubber
  spatula. Add sherry and 1/2 cup sugar. Stir to combine.
  
  2. Whip heavy cream with remaining 1/2 cup sugar until soft peaks
  form. Fold whipped cream into avocado mixture. Divide between
  meringue shells. Top with one or more garnishes, if desired.
  
  Pink Meringue Shells: (makes 8-10)
  
  1. Heat oven to 200 degrees. Line two baking sheets with parchment
  paper, and lightly butter. Place egg whites in the bowl of electric
  mixer with the whisk attachment. Beat on medium speed until soft
  peaks begin to form. Add food coloring. Gradually add granulated
  sugar, and beat until stiff, but not dry. Slowly add confectioners'
  sugar, and fold in with a rubber spatula.
  
  2. Transfer meringue mixture to a pastry bag fitted with a #6 large
  star tip. Pipe the meringue into 3-inch round disks. Then pipe two
  layers of meringue around the edges of each disk to form a shell.
  Transfer to oven, and bake until dry, about 1 1/2 to 2 hours. Remove
  from oven, and carefully separate the meringue shells from the
  parchment paper, and cool on a wire rack.
  
  NOTES : The attractive combinations of colors and textures makes this
  a rather romantic dessert. In fact, the Aztecs considered the avocado
  a sacred fruit possessing mystical romantic properties. Recipe 




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Recipe ID 30606 (Apr 03, 2005)

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