INGREDIENTS

Serves 6

2 ripe avocados

450 grams fresh raspberries 

1 tbsp Unsweetened Cocoa powder

2/3 tbsp golden syrup

 

METHOD

1. Wash the raspberries and strain through sieve to remove the seeds. 

2. Peel and pit the avocados

3. Put the avocado, raspberry puree, cocoa powder and syrup in food processor. Blend until smooth. 

4. Start with 2 tbsp of syrup and taste. Add more syrup if you like your mousse sweeter. 

5. Pour into small bowls or glasses and refrigerate at least 30 minutes before serving.