Guacamole Mousse with Salsa Recipe

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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.
MAKES:
18-24 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
18-24 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 3 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 whipping cream
  • 1/3 cup mayonnaise
  • 4 teaspoons finely chopped onion
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 3 tablespoons minced fresh cilantro or parsley
  • 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 or vegetable oil
  • 1/8 to 1/4 teaspoon salt

Directions

In a food processor or blender, process avocados, lemon juice, chili powder, salt and pepper until smooth. Place in a bowl; add tomatoes, sour cream, whipping 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 dissolves. Stir into avocado mixture. Pour into an oiled 6-cup mold; sprinkle with cilantro. Chill until set. Meanwhile, combine all salsa ingredients; chill. To serve, unmold mousse onto a platter; pass 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.
Originally published as Guacamole Mousse with Salsa in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p76

Nutritional Facts

1 slice: 132 calories, 12g fat (4g saturated fat), 21mg cholesterol, 69mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 3 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 whipping cream
  • 1/3 cup mayonnaise
  • 4 teaspoons finely chopped onion
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 3 tablespoons minced fresh cilantro or parsley
  • 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 or vegetable oil
  • 1/8 to 1/4 teaspoon salt
  1. In a food processor or blender, process avocados, lemon juice, chili powder, salt and pepper until smooth. Place in a bowl; add tomatoes, sour cream, whipping 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 dissolves. Stir into avocado mixture. Pour into an oiled 6-cup mold; sprinkle with cilantro. Chill until set. Meanwhile, combine all salsa ingredients; chill. To serve, unmold mousse onto a platter; pass 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.
Originally published as Guacamole Mousse with Salsa in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p76

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