Cilantro Mousse Recipes

AVOCADO AND CILANTRO MOUSSE

Avocado and Cilantro Mousse image

Provided by Marcela Valladolid

Time 2h38m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Vegetable oil cooking spray
1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed)
1 avocado
3 green onions, white and pale green parts only, thinly sliced
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon salt
1 tablespoon fresh lime juice, from about 1 lime
1 serrano chile, stemmed, seeded, deveined, and roughly chopped
1 cup cold water, divided
2 (1/4-ounce) envelopes unflavored gelatin (recommended: Knox)
Crostini, for serving, recipe follows
1/2 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper

Steps:

Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
Pour 1/4 cup water in a small bowl.
Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.

CILANTRO MOUSSE

CILANTRO MOUSSE image

Categories Herb Appetizer

Yield Serves 8-12 as an appetizer

Number Of Ingredients 9

Ingredients

1-1/2 bunches cilantro, washed and dried, leaves picked off and reserved
1 smallest-size jar mayonnaise (recommend Hellman's)
2 cloves garlic
½ cup thinly sliced scallions, white and lower green part
6-1/2 oz. pkg. cream cheese
Pinch of salt
3 Serrano chilis, or to taste
2 envelopes Knox unflavored gelatin
1 cup cold water

Steps:

1. Place all the ingredients up to the gelatin in a blender and puree. 2. Place water in saucepan. Sprinkle gelatin over water and let sit a few minutes. Place saucepan over a double boiler and stir the gelatin until dissolved and fluffy. 3. Add the gelatin to the mixture in the blender and continue to puree until thoroughly blended. 4. Pour into a mold greased with olive oil (a simple bowl also works). Chill until firm. 5. To unmold, fill a large container with very hot water. Dip the mold in the water for a minute or so. Run a small, sharp knife tip around the edge of the mold. Unmold mousse onto a platter.

CILANTRO MOUSSE

Cilantro Mousse image

Provided by My Food and Family

Categories Appetizers & Snacks

Time 2h45m

Number Of Ingredients 8

Ingredients

1 can or 1 1/3 cups chicken broth
2 envelope s KNOX unflavored gelatin
2 cups KRAFT mayonnaise with lemon
1 pkg (8 oz.) PHILADELPHIA Cream Cheese
1 cup finely chopped fresh cilantro leaves (save a few leaves to decorate)
1 fresh Serrano chili (optional)
Cherry tomatoes or red chili peppers to decorate (optional)
Toasted bagel, pita or tortilla chips or crackers to serve

Steps:

Warm the broth in a saucepan and add the gelatin, stir until dissolved. Mix the mayonnaise, cream cheese, cilantro and chili (if you like), and broth in a blender until smooth.
Pour the cilantro mixture into a large mold or various small ones. Chill in the refrigerator for at least 2 1/2 hours, preferably overnight until set.
Unmold and decorate with cilantro leaves, cherry tomatoes or red chili peppers. Serve with the above mentioned chips or crackers. ENJOY!!!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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