Avocado Sour Cream Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery. Ingredients:
2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope) |
1/2 cup cold water |
2 firm-ripe california avocados (1 pound total), quartered, pitted, and peeled |
1 1/2 cups sour cream |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon grated onion |
1 teaspoon salt |
1/4 teaspoon white pepper |
accompaniment: crackers |
Directions:
1. Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
2. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
3. Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
4. Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.
5. Cooks' note: Mousse can be chilled in mold up to 1 day. Unmold just before serving.
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