Yi Cuisine avocado mousse with lychee sorbet

Combine the berries, sugar and water. Puree and strain.

Puree the lychees with syrup in a food processor.

Freeze in an ice cream maker. Spoon into a glass container; cover and freeze.

Place the sugar in a large bowl. Add the cream and mix until dissolved. Using a whip or electric mixer, whip the cream until firm peaks form. Refrigerate.

Halve each avocado and remove the pit. Carefully spoon out the avocado flesh with a large spoon, leaving the shells intact. Scrape out all of the flesh and wipe the insides of the shells with a paper towel. Place the shells in the freezer.

Dissolve the gelatin in the warm water. In a food processor, puree the avocado until smooth. Slowly add the gelatin mixture and blend until incorporated.

Add the puree to the sweetened whipped cream, gently folding to incorporate. Chill in the refrigerator until the mousse sets up enough to mound in the shells, about 30 to 45 minutes.

For each serving, spoon raspberry sauce into the bottom of a large soup bowl. Place a small scoop of sorbet on the sauce. Fill the frozen avocado shells with the mousse mixture to resemble uncut avocados. Prop a filled shell on the sorbet scoop in each bowl. Garnish with mint.