California Avocado Mousse
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Credit: Kaley Laird, Chef, San Francisco (formerly, Aveline, where dessert was developed)
The National Culinary Review, July/August 2016
Ingredients
3 whole fresh California avocados, pitted, peeled
¼ cup lemon oil
1 T. honey
½ t. salt
Instructions
Just before assembling, combine avocados, lemon oil, honey and salt in blender. Blend on high until smooth, about 30 seconds.
Tags
Dessert, The National Culinary Review
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