Mousse De Cilantro Food
AVOCADO AND CILANTRO MOUSSE
Provided by Marcela Valladolid
Time 2h38m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
- Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
- Pour 1/4 cup water in a small bowl.
- Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
- Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
- Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.
CILANTRO MOUSSE
Steps:
- Warm the broth in a saucepan and add the gelatin, stir until dissolved. Mix the mayonnaise, cream cheese, cilantro and chili (if you like), and broth in a blender until smooth.
- Pour the cilantro mixture into a large mold or various small ones. Chill in the refrigerator for at least 2 1/2 hours, preferably overnight until set.
- Unmold and decorate with cilantro leaves, cherry tomatoes or red chili peppers. Serve with the above mentioned chips or crackers. ENJOY!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOUSSE DE CILANTRO
Steps:
- Poner en la minipimer todos los ingredientes y mezclar bien, hasta que quede una pasta lisa, sin grumos. Salpimentar bien. Disolver la gelatina en ¼ de agua hirviendo y agregar a la mezcla anterior. Revolver bien y verter la mezcla sobre un molde cubierto en papel film. Refrigerar hasta que cuaje. Servir con tostaditas.
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