Avocado Mousse recipe

courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

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

(**) SONIA'S NOTES: (*) all the recipes in the book 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.

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Instructions on How to make an authentic Cuban Avocado mousse recipe / receta / recetas.