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1
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.
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2
Combine 3 of the avocados, the lime juice, and 1 teaspoon of the salt in a food processor.
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3
Puree until smooth.
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4
Pour the milk into a small saucepan and sprinkle the gelatin over it.
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5
Turn the heat on to low and stir for 2 minutes to dissolve the gelatin.
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6
Add this to the avocado mixture in the food processor and process to combine.
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7
Transfer the avocado mixture to a medium bowl.
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8
Dice enough of the remaining avocado to make 1/2 cup.
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9
Gently mix the diced avocado, scallions, jalapeno, and remaining 1/2 teaspoon salt in a small bowl.
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10
Stir this into the avocado mixture.
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11
Using an electric mixer, whip the cream until stiff peaks form.
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12
Gently fold the whipped cream into the avocado mixture.
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13
Transfer the mousse to the prepared pan.
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14
Cover with plastic wrap and chill for at least 2 hours, until set, or for up to 1 day.
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15
To serve, invert the mousse onto a platter and carefully remove the plastic wrap.
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16
If necessary, smooth the top of the mousse with a spatula.
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17
Serve with garlic-oregano crostini.
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18
Preheat the oven to 350F.
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19
Mix the olive oil, oregano, garlic, ground chipotle, salt, and pepper in a medium bowl to blend.
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20
Using a pastry brush, brush the olive oil mixture over the baguette slices, turning to coat both sides.
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21
Transfer the slices to a baking sheet and bake for 10 minutes, or until golden brown.
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22
Let cool before serving.
