Avocado Sour Cream Mousse
2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope) 1/2 cup cold water 2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled 1 1/2 cups sour cream 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon grated onion 1 teaspoon salt 1/4 teaspoon white pepper
- Special equipment: a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold
- Accompaniment: crackers
We Call For California Avocados In Our Recipes Because Our Food Editors Prefer Their Rich Flavor And Creamy Texture To That Of West Indian...
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