Avocado Mousse with Melon Soup
- prep time 20 min
- total time 32 min
- serves 6
2 cups whole milk
¾ cup granulated sugar
½ teaspoon pure vanilla extract
4 large egg yolks
1 cup plain whole-milk yogurt
1 tablespoon loosely packed finely grated lemon zest
½ tablespoon loosely packed finely grated lime zest
2 medium firm-ripe avocados, pitted, peeled, and cut into large chunks
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juiceMelon Soup
1 each: crenshaw, casaba & canary melons, peeled, seeded and cubed
1 bottle light sparkling wine
1 avocado, peeled, pitted and scooped with a melon baller
sugar to taste
1. In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.
2. Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.
3. In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.
4. In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth.
5. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green.
6. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. (If you do not have an ice cream maker, you may just place mixture in freezer, stirring gently every hour until frozen, about 3 hours) Transfer the frozen yogurt to an airtight container and keep in freezer until ready to use.Melon Soup
1. Puree cubed melon in blender, adding as much sparkling wine as is needed to make a smooth puree, adding sugar to taste. Scoop some mousse into the centre of each bowl and ladle in soup. Using melon baller, spoon pearls out of avocado to garnish the soup.