Name: Avocado Sour Cream Mousse
Yield: Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse
Ingredients: 2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope); 1/2 cup cold water; 2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled; 1 1/2 cups sour cream; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon grated onion; 1 teaspoon salt; 1/4 teaspoon white pepper; Accompaniment: crackers; a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold

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.

Cooks' note:

Mousse can be chilled in mold up to 1 day. Unmold just before serving.

Recipe notes

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