Cuban Avocado Mousse recipe - Muselina de Aguacate
Cocina Cubana Club founded by Pascual Perez
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
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 (at least two hours or more).
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.
Main Cuban recipe pages:
• soups •