Avocado, Pistachio and Watercress Mousse

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Avocado, Pistachio and Watercress Mousse

Avocado, Pistachio and Watercress Mousse

Mousse de Aguacate, Pistache y Berros
14 servings
Course: Appetizer, Dip, Spread
Cuisine: Mexican
Keyword: aguacate, Avocado, Berros, gelatin, Pistache, pistachios, watercress
Prep Time: 30 minutes
Chilling Time: 3 hours
Total Time: 3 hours 30 minutes
As I was describing this dish to a dear friend, she explained that the word I was looking for to describe it was "retro." Though I have tasted many avocado mousses, this one seems to be whimsical and addicting. Make this mousse ahead of time for a party or brunch and serve it with pieces of toast, crackers, smoked salmon or shrimp, and you will have an ongoing conversation piece as it disappears.

Ingredients

  • 3 (about 2 1/4 pounds) ripe Mexican avocados, halved and seeded
  • 2 tablespoons freshly squeezed lime juice
  • 8 ounces cream cheese
  • 1 bunch (about 1 cup) watercress, leaves and top parts of stems chopped
  • 2 tablespoons (about 6) sliced scallions, white and light green parts only
  • 1 8-ounce can (2/3 cup) water chestnuts, drained and roughly chopped
  • 2/3 cup pistachios, shelled and roughly chopped
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/4 teaspoons kosher or sea salt, or more to taste
  • 2/3 cup cold water
  • 3 1/4 ounces (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • Olive oil, to grease the mold
  • Toasted bread or crackers, optional
  • Smoked salmon, optional

To Prepare

  • Scoop out meat from avocados and mash it in a bowl with a fork. Pour in lime juice and combine well with a spatula. Incorporate the cream cheese, mixing it thoroughly with the avocados. Add the watercress, scallions, water chestnuts, pistachios, cayenne, black pepper, Worcestershire sauce and salt. Mix well.
  • Measure 2/3 cup cold water in a cup. Stir in the gelatin, mix and let it rehydrate for a minute or two. Add 1/3 cup boiling water and stir until it dissolves. Pour gelatin into the avocado mix, incorporating it with a spatula.
  • Lightly grease a ring mold with olive oil. Pour the avocado mix into the mold. Shake the mold softly a couple of times to level the mix. Cover it well and place it in the refrigerator until it is set, for at least 3 hours. You can leave it overnight or until you are ready to unmold. The avocado mousse will last beautifully in the refrigerator for 2 days. When ready to unmold, remove from the refrigerator, run the tip of a knife along the edges and flip onto a plate. You may need to shake the mold a couple of times, holding onto the plate as you do so.
  • You may serve it on a platter, retro style, with some watercress leaves in the center of the ring or on top. Or serve it already sliced with a side of smoked salmon and pieces of toast.

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