Avocado Mousse

Name: Avocado Mousse
Yield: serves 8
Ingredients: 4 ripe but firm avocados, halved, pitted, and peeled; 2 tablespoons fresh lime juice; 1 1/2 teaspoons salt; 1/4 cup whole milk; 1 1/2 teaspoons unflavored gelatin; 1/4 cup diced scallions (white and pale green parts only); 2 teaspoons minced seeded jalapeño chile; 1/2 cup heavy cream; Garlic-Oregano Crostini (recipe follows); 3/4 cup olive oil; 1 tablespoon crumbled dried oregano; 1 large garlic clove, minced; 1/2 teaspoon ground chipotle chile; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Twenty 1/3-inch-thick baguette slices; (makes 20 slices)

December 20, 2011

There are several varieties of avocado, each with a slightly different flavor. For this recipe, I use Hass, the most common type sold in supermarkets in the U.S. Choose ripe avocados (slightly firm but yielding to gentle pressure), and be sure to remove any brown spots before you start. If you don’t have time to prepare the garlic-oregano crostini, this creamy and luxurious spread is great on any savory cracker.

Recipe notes

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