Avocado Mousse in Meringues

Avocado Mousse in Meringues Ingredients

4 Hass avocados; diced	Blackberries for garnish;
2 tb Dry sherry	PINK MERINGUE SHELLS
1 c Superfine sugar	Unsalted butter; for
1 c Heavy cream	1 c Egg whites; 5-6 eggs
6 Pink Meringue Shells;	1 dr Liquid red food colouring
Toasted pumpkin seeds;	1 c Granulated sugar

Instructions for Avocado Mousse in Meringues

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 by: http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" on Feb 16, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Avocado	Blackberries	Butter	Cream
Eggs	Pumpkin	Sherry	Sugar

Avocados Desserts Mousse E Foreign: me Cream Butter Sherry Sherry

for flavor and categorization

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