Avocado and Lime Mousse
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4
Description
A zesty mousse ideal for serving with salmon and crusty bread.
Ingredients
2 large, ripe (but not bruised) avocados, peeled and pips removed
zest and juice of 1 lime
100 g low-fat cream cheese
a pinch each salt and freshly milled black pepper
2 tsp (10 ml) powdered gelatine
1 egg white
Instructions
Scoop the avocado flesh into a small bowl. Add the lime zest and juice and blend until smooth and creamy using a stick blender. Beat in the cream cheese and season with salt and pepper.
Place 2 tsp (10 ml) water in a small heatproof bowl and sprinkle the gelatine over. Leave to stand for 1 minute until spongy. Now place the bowl in a pan of hot water and stir until the gelatine dissolves.
Whisk the egg white in a large bowl until soft peak stage. This will give the mousse a light texture.
Drizzle the dissolved gelatine over the avocado mixture and stir until well combined. Add the egg white and carefully fold it into the mixture. Spoon into ramekins or glasses and cover with plastic wrap. Refrigerate for 2 hours or until set.
Notes
Tip: The mousse can be prepared up to 12 hours in advance. To prevent the avocado from turning brown, place a layer of plastic wrap over the top and press it gently onto the surface of the mousse. Keep chilled until needed.
