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Title: Avocado Mousse (Dj/Em)
Yield: 6

Ingredients

      2 tb unflavored gelatin
      1 c  cold water
      2    avocados
      2 tb lemon juice
      1    red pepper
      2 ts salt
      1 tb whipped cream
      1    avocado slices and chopped
           -red pepp; er
      1    crackers or melba toast

Instructions

In a small saucepan, soften gelatin in cold water, then place over low
heat and stir until gelatin is dissolved.

Pit two avocados. Scoop flesh into a food processor fitted with a metal
blade. Add lemon juice, salt, and gelatin. Process. Add cream and
blend.

Rinse individual timbales (molds) with cold water; pour in avocado.
Refrigerate for 30 minutes or until set.

To serve, dip each mold up to the rim in hot water. Invert onto a
platter; lift off molds, easing out with a knife. Garnish with avocado
slices and red pepper brunoise. May be served with crackers or Melba
toast.

Yield: 6 servings

CHEF DU JOUR ERICA MILLER SHOW #DJ9473

Busted and entered for you by: Bill Webster

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