1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
12. Sauce Preparation
13. Thaw raspberries; heat with jelly to boiling.
14. Combine water and cornstarch; stir into raspberry mixture.
15. Heat to boiling; continue to boil and stir 1 minute.
16. Cool sauce. Press through sieve to remove seeds before serving, if desired.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.