Avocado And Cilantro Mousse
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 bunches
Cilantro Leaves (fresh cilantro, washed and dried, leaves picked off and reserved about 2 1/4 cups)1
Avocado1
Salt1 cup
Water (cold, divided)1 cup
Olive Oil1 tsp
Oregano (dried)Directions:
1
Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray
2
Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth
3
Pour 1/4 cup water in a small bowl
4
Sprinkle the gelatin over the water and let it sit for a few minutes
5
Place the remaining 3/4 cup water in a small saucepan and bring to a boil
6
Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved
7
Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended
8
Pour the mixture into the prepared ramekins
9
Cover with plastic wrap and refrigerate until firm, about 2 hours
10
To unmold, fill a large container with very hot water
11
Dip the ramekins in the water for 1 minute
12
Run a small, sharp knife tip around the edge of each mousse
13
Unmold onto a platter
14
Let stand at room temperature for 20 minutes before serving
15
Serve with Crostini
16
Preheat a grill pan or charcoal grill
17
Using a pastry brush, brush the baguette slices with olive oil
18
Sprinkle with oregano and season with salt and pepper
19
Grill until golden, 2 to 3 minutes