Avocado Sour Cream Mousse
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse
- 1 1/2 cups sour cream
- 1 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup cold water
- 1/4 teaspoon white pepper
- 1/2 teaspoon grated onion
Preparation 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. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well. Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours. 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. Cooks' note:Mousse can be chilled in mold up to 1 day. Unmold just before serving.
Preparation 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. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well. Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours. 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. Cooks' note:Mousse can be chilled in mold up to 1 day. Unmold just before serving.
