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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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