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Cuban Avocado Mousse recipe - Muselina de Aguacate

courtesy Cocina Cubana Club founded by Pascual Perez and Sonia R. Martinez

 

Cuban avocado mousse

Unlike the guacamole common to Mexican restaurants, Cuban mousse has a Jello type consistency. Although some may serve it with chips, typically you would serve it as an appetizer paired with  shrimp or prawns.

  • Prep Time: 10 minutes

  • Cook Time: 5 minutes

  • Inactive Time: 2 hours

  • Total Time: 15 minutes


Ingredients:

 

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

 

Instructions:


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 (at least two hours or more).

 

Sonia's Notes:

 

All the recipes 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. This recipe serves 4-6.





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Directions on how to make a no-chocolate avocado mousse from scratch.

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