Avocado Mousse with Melon Soup

http://api.foodnetwork.ca/images/dmm/A/V/Avocado_Mousse_with_Melon_Soup_001.jpg

Rate this Recipe

5 2 Users

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Frozen avocado citrus mousse with melon soup and avocado pearls.

Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 6

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.
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.
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.
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.
Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green.
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.

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.