Mousse de Aguacate

The elegant and delicious mousse detailed below is indigenous to Cost Rica. I generally like to use a decorative mold when making this, to make it pretty for serving, but you can make it in a simple bowl. The amounts given below necessitate the use of a small mold (about 3-cups capacity). Most of my molds are six-cup capacity or larger, so I have to increase this recipe—but it doubles, and even triples, easily. (If you get to the place where you’re using four or more avocados, you might want to use a food processor instead of a fork to create the mashed avocado mixture.)

There are a number of species of avocado that are regularly available. For this recipe, Hass avocados (the ones with the rough, leathery, dark green to black skin—the most common avocados sold in most of the U.S.), or similar California-grown varieties are your best bet. Using the larger, slightly waterier Florida avocado necessitates much adjustment of quantities in the recipe. They are delicious, but save them for stuffing with shrimp or crab salads.

Mousse de Aguacate
Avocado Mousse

1 large, ripe avocado
1 small onion, grated
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1 tablespoon powdered gelatin
3/4 cup cold water
1/4 cup boiling water
1/4 cup whipped cream
1/4 cup mayonnaise

Peel and pit the avocado and cut it into small pieces. Place avocado in a bowl along with the grated onion, salt, and Worcestershire sauce and mash together with a fork, blending until very smooth.

In a medium-size bowl, soften the gelatin in 1/4 cup of the cold water. Add boiling water and stir until gelatin is dissolved. Then stir in the remaining 1/2 cup of cold water and cool. When gelatin mixture is the consistency of raw egg whites, gradually fold in the whipped cream, mayonnaise, and mashed avocado mixture. Pout into a mod that has been rinsed with cold water. Refrigerate until set, preferably for at least 24 hours. To serve, garnish with tomato slices and lettuce leaves. Serves 6.

Copyright ©2011 Cynthia Clampitt

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