Avocado and Cilantro Mousse

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  • Level: Easy
  • Total: 2 hr 38 min
  • Prep: 10 min
  • Inactive: 2 hr 20 min
  • Cook: 8 min
  • Yield: 6 to 8 servings
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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


  1. Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
  2. Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
  3. Pour 1/4 cup water in a small bowl. 
  4. 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.
  5. 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.


  1. 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.
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