On these hot days, it's always good to prepare fresh desserts with fruit, fruit that with the heat sometimes ripens faster than desired.

It wasn't the case of two organic avocados that I had in the fruit bowl, but before that happened I decided to try this recipe kept a few years ago in my recipe folder (since 2007).

The ingredients

Only 5 ingredients are needed to make this avocado mousse:

How to make

• In order to have the least possible oxidation, we prepare the avocados almost at the end of the recipe (some people like to sprinkle with a few drops of lemon juice so this won't happen).
• Start by soaking the gelatin sheets in a little cold water for 1 or 2 minutes.
• As you will have to cool it down before adding it to the rest of the ingredients, we prepare the gelatine with the milk first: we heat the milk in a small mug or casserole but not to a boil because the sheet gelatine must never boil as it loses gelling power if this happens.
• We then add the gelatin sheets drained from the water where they were, to the hot milk (already off the heat), and stirring so that they dissolve well.
• Reserve and allow to cool until it is more or less at room temperature (but without gelling).
• In a bowl, whip the cream until stiff, and place it in the refrigerator.
• The avocados are peeled and the core is removed.
• The pieces of pulp are placed in a processor, blender, or similar, and the sweetener (maple syrup or agave) is added and blended well until a smooth and homogeneous cream is obtained.
• With the help of a spatula, mix the avocado puree in the cream.
• Take 1 or 2 tablespoons of this preparation and mix well in the container containing the milk and gelatin (so that the gelatin is tempered and mixes better with the rest of the mousse preparation).
• Slowly, the cream and gelatine are involved in the main preparation of cream and avocado.
• Distribute the mousse between 4 and 6 cups and take it to the refrigerator for at least 2 hours, so that the gelatin holds and the mousse becomes fresh.

Avocado mousse recipe

100 ml of maple syrup (maple syrup) or agave
2 sheets of gelatin
50 ml milk
200 ml cream

1. Soak the gelatin in a little cold water.
2. Warm the milk (but without boiling).
3. Drain the gelatin sheets and mix well with the milk.
4. Allow the milk to cool to room temperature.
5. Whip the cream.
6. Remove the peel and core from the avocados.
7. Grind the pulp together with maple syrup or agave.
8. Wrap the avocado cream in the whipped cream.
9. Remove some of this preparation, and mix with milk.
10. Pour the milk into the bowl of the avocado mixture, mixing well.
11. Divide the mousse by cups and place in the refrigerator for at least 2 hours before serving.