Avocado and Cilantro Mousse Recipe

Name: Avocado and Cilantro Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed); 1 avocado; 3 green onions, white and pale green parts only, thinly sliced; 1 (8-ounce) package cream cheese, at room temperature; 1 teaspoon salt; 1 tablespoon fresh lime juice, from about 1 lime; 1 serrano chile, stemmed, seeded, deveined, and roughly chopped; 1/4 cup cold water; 2 (1/4-ounce) envelopes unflavored gelatin (recommended: Knox); Crostini, for serving, recipe follows; 1/2 baguette, thinly sliced; 1/4 cup olive oil; 1 teaspoon dried oregano; Salt and freshly ground black pepper

Servings: persons

Vegetable oil cooking spray
1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed)
1 avocado
3 green onions, white and pale green parts only, thinly sliced
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon salt
1 tablespoon fresh lime juice, from about 1 lime
1 serrano chile, stemmed, seeded, deveined, and roughly chopped
1/4 cup cold water
2 (1/4-ounce) envelopes unflavored gelatin (recommended: Knox)
Crostini, for serving, recipe follows
1/2 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper

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 the cold water in a small bowl.
4
Sprinkle the gelatin over the water and let it sit for a few minutes.
5
Place 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.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed), 1 avocado, 3 green onions, white and pale green parts only, thinly sliced, and more.

Yes, Avocado and Cilantro Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Avocado and Cilantro Mousse

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