Avocado Mousse Melba

2 avocados, seeded, peeled and mashed
1 can sweetened condensed milk
1/2 cup lemon juice
2 cups heavy cream
Raspberry Sauce
Blend avocados, milk and lemon juice in blender until smooth. Whip
1 cup heavy cream; fold avocado mixture into whipped cream. Spoon
mixture into 4 cup serving dish; refrigerate 3 to 5 hours. Prepare
Raspberry Sauce. Just before serving, whip remaining 1 cup heavy
cream. Spoon 1/2 cup whipped cream on each plate. Spread into
5-inch circle with back of spoon. Drizzle a thin line of Raspberry
Sauce in a circle near the center. Drizzle another thin line of
Raspberry Sauce in circle 1 inch from outside edge of cream. Using
a knife, draw through whipped cream and Raspberry Sauce beginning
at center and going to outside edge. Spoon avocado mousse on side
of whipped cream; serve with Raspberry Sauce.
Raspberry Sauce
1 package (10 ounces) frozen raspberries
1/2 cup currant jelly
1 tablespoon water
1 1/2 teaspoons cornstarch
Thaw raspberries; heat with jelly to boiling. Combine water and
cornstarch; stir into raspberry mixture. Heat to boiling; continue
to boil and stir 1 minute. Cool sauce. Press through sieve to
remove seeds before serving, if desired.