Avocado Mousse Entremets With Chocolate And Orange

• Avocado Mousse
• 1 ripe avocado
• 2 tablespoons cream
• 2 teaspoons salt
• 3 tablespoons powdered sugar
• 1/3 cup whipping cream
• Orange Mousse
• 1 egg yolk
• 20 grams simple syrup
• 1/3 cup heavy cream
• 1 orange, zested

1. Whip the cream to soft peaks.
2. Puree the avocado, cream,salt and sugar and strain through a fine mesh for a smooth, creamy mixture.
3. Gently fold in the whipped cream. Transfer to a piping bag, refrigerate for 30 minutes before piping.
4. Whip the cream and sugar until it holds soft peaks. Set in the refrigerator until ready to use.
5. Whisk together the yolk and syrup until light. Place over double boiler and continue whisking until light, foamy and thickened, about 5 minutes. Remove from the heat and continue whisking until the egg mixture has cooled up and whipped to be airy and fluffy like a custard cloud.
6. Gently fold in the zest and whipped cream to create a light mousse. Refrigerate for 30 mintues before piping or spooning into the prepared jaconde molds.

avocado mousse, avocado, cream, salt, powdered sugar, whipping cream, orange mousse, egg yolk, simple syrup, heavy cream, orange

Taken from food52.com/recipes/29791-avocado-mousse-entremets-with-chocolate-and-orange (may not work)