Mousse De Cilantro Recipes
AVOCADO AND CILANTRO MOUSSE
Provided by Marcela Valladolid
Time 2h38m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
- Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
- Pour 1/4 cup water in a small bowl.
- Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
- Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. 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. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
- Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.
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- Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.
- Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes. Stir, then cook over low heat until gelatin is dissolved and clear. Stir into other ingredients. Pour mixture into prepared mold and refrigerate to set.
- To unmold, dip mold briefly in hot water – for around 30 seconds. (Note: if using the Tupperware mold, you don’t have to do this step.)
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