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.
Mousse can be chilled in mold up to 1 day. Unmold just before serving.
Recipe information
Yield
Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
Step 3
Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Step 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.
