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Avocado Mousse recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Sonia
R. Martinez
4 medium sized avocados
8 oz sour cream
2 small onions, grated
2 Tbsp lime juice
2 Tbsp Worcestershire Sauce
1 cup (8 oz) mayonnaise
salt to taste (*)
1-1/2 cups hot water
1/2 cup cold water
4 envelopes unflavored gelatin
Place all ingredients in a blender except water and gelatin.
Sprinkle gelatin with the half cup of cold water and add the one
and-a-half cup of hot water until dissolved. Blend into the avocado
mixture. Pour into a ring mold and refrigerate until set
(**) SONIA'S NOTES: (*) all the recipes in the book actually give
measurements for salt, but I find them too salty for my taste. Don't
add salt until you have tasted the mixture after adding the
Worcestershire Sauce.
(**)For ease of unmolding: spray a vegetable oil spray inside the
ring mold, then pour the mixture in. Extra Hint: I love to serve
avocado mousse with a peppery watercress mayonnaise. Just take a
bunch of watercress, including stems and place in processor or
blender. Chop it all up (you might have to add a little bit of
mayonnaise at first for easier chopping) then add a cup or two
(depends on how much watercress you have chopped) of mayonnaise and
process again until well mixed. Serve in a glass bowl next to the
mousse.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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