Avocado and Cilantro Mousse

Name: Avocado and Cilantro Mousse
Prep time: 2 h 38 min
Cook time: 2 h 38 min
Total time: 2 h 38 min
Yield: 8
Cuisine: Global
Ingredients: 1 avocado; 1 baguette, thinly sliced; 227 grams package cream cheese, at room temperature; 2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed); 14 grams envelopes unflavored gelatin (recommended: Knox); 3 green onions, white and pale green parts only, thinly sliced; 1 Tbsp fresh lime juice, from about 1 lime; 59 milliliters olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 8 servings Salt and freshly ground black pepper; 1 serrano chile, stemmed, seeded, deveined, and roughly chopped; 237 milliliters cold water, divided

Avocado and Cilantro Mousse requires around 2 hours and 38 minutes from start to finish. This recipe serves 8. One serving contains 248 calories, 5g of protein, and 21g of fat. A mixture of green onions, cilantro, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.

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Vegetable Oil Cooking Spray

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Ramekin

Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.

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Cream Cheese

Green Onions

Lime Juice

Cilantro

Chili Pepper

Salt

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Food Processor

Pour 1/4 cup water in a small bowl.

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Water

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Bowl

Sprinkle the gelatin over the water and let it sit for a few minutes.

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Gelatin

Water

Place the remaining 3/4 cup water in a small saucepan and bring to a boil.

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Water

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Sauce Pan

Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.

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Gelatin

Water

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Whisk

Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended.

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Gelatin

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Food Processor

Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter.

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Water

Wrap