Guacamoldy Mousse
As next weekend approaches, I feel anxious and sad. Next weekend makes it final because buring him next to his parents is the last bit of help my father will need from me. He won't need my help anymore and since I've spend the greater part of the last 15 years caring for him in some way each week, I find myself feeling the gravity and finality of losing him. ...I love you Daddy.
I realize that this was not the best introduction for this recipe..This is just what I wanted to write about today...
Guacamoldy Mousse
1 large avocado1 -8oz. package cream cheese, room temperature
1/2 c. fresh cilantro, loosely packed
1/2 cup Serrano chile
juice of 2 limes
1 t. salt (to taste)
2 t. cumin
1 t. onion powder
1 t. garlic powder
red chile flakes (to taste)
1 cup cold water, divided
2-1/4oz. envelopes unflavored gelatin
Tape up openings of Halloween Mask like this...
Spray inside of taped mask with cooking spray.Set aside.
Combine avocado, cream cheese, cilantro, chiles and lime juice in a food processor and puree until smooth. Add cumin, salt, onion and garlic powders and red chile flakes until desired spiciness and set aside.
(Note: I made this recipe spicy so adjust amount of chile to your preference. Reduce the amount of Serrano chiles and/or omit the red chile flakes if milder spice is desired.)
In a small bowl, add 1/2 cup of the water and the two envelopes of gelatin and stir. Heat the other 1/2 cup of water in the microwave until boiling, about 1-2 minutes. Add the boiling water into bowl of gelatin and stir until fully dissolved.
With the food processor on high, add the gelatin to the food processor insert to slowly incorporate the gelatin to the avocado/cheese mixture. Continue to puree on high until all the gelatin has drained out of the insert.
Taste your mousse and add more salt or seasonings as needed.
Pour the mixture into the prepared mask mold and cover with plastic wrap. refrigerate for 2 hours or until mixture is set. To serve, invert mask onto a platter. The mask is not rigid so it's easy to coax the mousse out with a little squeeze of the mask. For more rigid molds, place bottom of the mold in hot water for about 30 seconds and then invert on your serving plate.
Serve with tortilla chips.
Other Halloween-inspired appetizers to try:
Ghoulish Goat Cheese Torte Spiderweb Eggs Amputated Appetizer
1/2 cup Serrano chile
juice of 2 limes
1 t. salt (to taste)
2 t. cumin
1 t. onion powder
1 t. garlic powder
red chile flakes (to taste)
1 cup cold water, divided
2-1/4oz. envelopes unflavored gelatin
Tape up openings of Halloween Mask like this...
Spray inside of taped mask with cooking spray.Set aside.
Combine avocado, cream cheese, cilantro, chiles and lime juice in a food processor and puree until smooth. Add cumin, salt, onion and garlic powders and red chile flakes until desired spiciness and set aside.
(Note: I made this recipe spicy so adjust amount of chile to your preference. Reduce the amount of Serrano chiles and/or omit the red chile flakes if milder spice is desired.)
In a small bowl, add 1/2 cup of the water and the two envelopes of gelatin and stir. Heat the other 1/2 cup of water in the microwave until boiling, about 1-2 minutes. Add the boiling water into bowl of gelatin and stir until fully dissolved.
With the food processor on high, add the gelatin to the food processor insert to slowly incorporate the gelatin to the avocado/cheese mixture. Continue to puree on high until all the gelatin has drained out of the insert.
Taste your mousse and add more salt or seasonings as needed.
Pour the mixture into the prepared mask mold and cover with plastic wrap. refrigerate for 2 hours or until mixture is set. To serve, invert mask onto a platter. The mask is not rigid so it's easy to coax the mousse out with a little squeeze of the mask. For more rigid molds, place bottom of the mold in hot water for about 30 seconds and then invert on your serving plate.
Serve with tortilla chips.
Ghoulish Goat Cheese Torte Spiderweb Eggs Amputated Appetizer
