Ingredients for Avocado Mousse
- 1 envelope unflavored gelatin
- 1/4 cup cold chicken broth
- 1 tablespoon white wine vinegar
- 1 shallot, minced
- 1 1/2 teaspoons lime juice
- 3 ripe avocados, peeled and pitted
- salt, to taste
- hot sauce, to taste
- 1/4 cup mayonnaise
- 1/2 cup heavy cream, whipped
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How to Make Avocado Mousse
- In a small saucepan, sprinkle gelatin over cold broth. Let it bloom for 5 minutes.
- Gently heat the mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat.
- Stir in the white wine vinegar, minced shallot, and lime juice. Mix well and set aside to cool.
- In a food processor or with an immersion blender, blend the peeled avocados until completely smooth and creamy.
- In a separate bowl, gently combine 2 cups of the avocado puree with the cooled gelatin mixture and mayonnaise.
- Season with salt and hot sauce to taste (if using).
- Gently fold in the whipped cream until just combined. Be careful not to overmix.
- Pour the mixture into a 6-cup mold or individual serving dishes.
- Refrigerate for at least 4 hours, or until completely firm and set.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
15g
Fat
87g
Carbs
6g
