Ingredients

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

Description

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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