Avocado Mousse With Papaya Tomato Relish Recipe

Name: Avocado Mousse With Papaya Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total); 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 (500-mg) vitamin C tablet, crushed to a powder; 1/2 teaspoon salt; 1 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 3 tablespoons whole milk; 1/3 cup chilled heavy cream; 3 tablespoons tarragon white-wine vinegar; 1 to 2 tablespoons sugar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 lb grape tomatoes, cut into 1/4-inch dice (1/2 cup); 1/2 lb papaya, peeled, seeded, and cut into 1/4-inch dice (1/2 cup); 2 tablespoons chopped red onion; 1 teaspoon finely chopped fresh tarragon; 8 (3-oz) ramekins

Servings: persons

3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 (500-mg) vitamin C tablet, crushed to a powder
1/2 teaspoon salt
1 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons whole milk
1/3 cup chilled heavy cream
3 tablespoons tarragon white-wine vinegar
1 to 2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 lb grape tomatoes, cut into 1/4-inch dice (1/2 cup)
1/2 lb papaya, peeled, seeded, and cut into 1/4-inch dice (1/2 cup)
2 tablespoons chopped red onion
1 teaspoon finely chopped fresh tarragon
8 (3-oz) ramekins

1
Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.
2
Quarter, pit, and peel 2 avocados. Puree avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.
3
Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado puree and blend until smooth.
4
Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado puree gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.
5
Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).
6
Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total), 1 tablespoon plus 1 teaspoon fresh lemon juice, 1 (500-mg) vitamin C tablet, crushed to a powder, 1/2 teaspoon salt, and more.

Yes, Avocado Mousse With Papaya Tomato Relish 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.

That's it — enjoy your meal!

Avocado Mousse With Papaya Tomato Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions