With every day another seed germinates
Beads of dew dip moistening the crust
A moment a breakthrough a moment of cheer
Upward the climb filled with potential
Rife with struggle but committed
An earthworm a helping hand
All can make it though not all is equal
Even still love fertilizes offered about
Grabbing on soaking it up
Stronger becomes the roots stronger becomes the resolve
Making it skyward including the challenged
Stalked by the elements an extra tender touch offered
Continued support continued belief
Minted Avocado Mousse - yields 8 to 10 servings
1-can (13.5 ounces) coconut milk
6 mint stems
1 lime - juiced
3 large avocados - ripened
1/4-cup fresh orange juice
1-1/2 tablespoons unflavored gelatin
5 ounces bittersweet chocolate - chopped up
1-teaspoon canola oil
In a 1-1/2 quart saucepan gently warm the coconut, sugar and mint over a low heat for about 5 minutes, or until the sugar is dissolved. Let the cream mixture cool, and strain through a sieve, discarding the mint.
Place the limejuice in the bowl of a food processor fitted with a plastic blade or blender. Add the avocado and process till very smooth. Dissolve the gelatin in a 1/4-cup of orange juice over a low flame stirring well to avoid it from lumping up. Add the gelatin to the avocado mixture, and incorporate thoroughly.
With a whisk sir the cream into the avocado and blend till well incorporated.
With a paper towel moistened with some oil, lightly grease a Charlotte mold, or use a bunt pan dish, and pour in the mousse mixture. Tap the mold lightly on the container to dislodge any air bubbles, and refrigerate 6 hours or overnight. To un-mold the mousse place in a pan of warm water for no more than a minute or two. Wipe the mold dry. Place your serving dish on top of the mold, and turn it out. Tap on the mold to ensure the entire mousse releases at the same time. Once you have un-molded the mousse place it back in the refrigerator for a half hour to an hour to firm it back up.
To make the chocolate glaze place the chocolate and remaining oil in a stainless steel bowl, and melt completely over a double boiler. Alternatively, the chocolate can be melted in the microwave oven, just use a non-metallic bowl and heat for approximately 1 minute. Make sure the oil and chocolate is well combined, and let it cool for a few minutes.
Drizzle the chocolate over the mousse. Refrigerate for 20 to 30 minutes before servings.