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Avocado-Chartreuse mousse, something a bit different
From The Nero Wolfe Cookbook by Rex Stout:
3 large ripe avocados 1 C sugar 4 T lime juice 2 T green Chartreuse 1/2 C heavy cream 6 slices lemon Chill avocados, cut in half, remove pulp and reserve skins. To the pulp add sugar, lime juice and Chartreuse, whip to a smooth consistency. Return mixture to the skins, garnish with a lemon slice, whip the cream and serve on the side. |
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