Guacamole Mousse with Salsa Recipe

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People who try this comment on the beautiful color and great combination of cool creamy guacamole topped with zesty salsa. This unique dish really captures the flavor of the Southwest.

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Guacamole Mousse with Salsa Recipe

Prep: 30 min. + chilling

Yield: 18-24 Servings

30 30

Ingredients

3 medium ripe avocados, peeled and pitted
4 teaspoons lemon juice
3/4 teaspoon chili powder
1/4 teaspoon salt
Pinch white pepper
3 plum tomatoes, peeled, seeded and chopped
1 cup (8 ounces) sour cream
1 cup heavy whipping cream
1/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4 teaspoons finely chopped onion
2 envelopes unflavored gelatin
1/4 cup cold water
3 tablespoons minced fresh cilantro
SALSA:
5 plum tomatoes, seeded and diced
2 medium sweet red peppers, diced
1 to 2 medium jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
4 teaspoons lime juice
4 teaspoons olive oil
1/8 to 1/4 teaspoon salt

Directions

In a food processor, cover and process the avocados, lemon juice, chili powder, salt and pepper until smooth. Place in a bowl; add tomatoes, sour cream, cream, mayonnaise and onion.
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir into avocado mixture. Pour into a 6-cup mold coated with cooking spray; sprinkle with cilantro. Chill until set.
Meanwhile, combine salsa ingredients; chill. To serve, unmold mousse onto a platter; serve with the salsa. Yield: 18-24 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 slice) equals 132 calories, 12 g fat (4 g saturated fat), 21 mg cholesterol, 69 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Guacamole Mousse with Salsa in Home-Style Soups, Salad and Sandwiches Cookbook , p76

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota