Here’s a recipe in honor of my favorite vegetable (although technically it’s a fruit, but since it’s green…), the soft, buttery and ever-so-delicious Avocado.
Oh, and to those who tell you it’s a “fatty” meal and “too many calories”… Well, yes, it has calories, but the fats are good for you.
MOUSSE DE AGUACATE
Yield: 6 servings as a side-dish, 10-12 as a dip/appetizer with toasted bread or chips
- 3/4 c cold chicken broth (or veggie, if you lean that way)
- 1 c sour cream
- 2 large, ripe avocados
- about 8 cilantro sprigs
- 2 tablespoons lime juice
- 1 small shallot
- 2 1/4 teaspoons unflavored gelatin
- salt and pepper to taste
- Mash the avocados with a fork in a medium-sized bowl.
- Chop the shallot in small cubes. Also chop the cilantro leaves. Discard the stems.
- Mix the avocados, sour cream, shallots, cilantro and lime juice. Blend well.
- In a small pot, mix the broth and the gelatin to dissolve the latter. Cook under medium heat until all the gelatin has dissolved. Do not let it boil.
- Slowly add the gelatin mix to the avocado mix and mix well. Add salt and pepper to taste.
- Check for flavor consistency. You may want to add more lime (but not too much! remember there’s sour cream in there and you don’t want it to curdle!)
- Pour avocado mix in a lightly oiled mousse pan and refrigerate, covered, for at least 4 hours.
- To serve, invert mold onto a plate and softly pat on it to release the mousse. To help in this process, you may want to place the mold on a shallow pan with some warm water (filled side up). Leave the mold in the warm water for about 3-4 minutes and then invert. This should help release the mousse.
- Or, if your mold is not helping and you’re not into the shape of the mousse, spoon it out. 🙂
The finished product (sorry the photo is not that great, I used my phone to take it)