OVER-RIPE AVOCADOS
Avocado Mousse Topping
Serves 8-10
Whipped into a spicy topping, a dollop of Avocado Mousse is a delicious topping on stews, cream soups, grilled fish, even open-face grilled cheese sandwiches.
1/2 past peak avocado*
1 cup sour cream**
1/2 cup whipping cream
1 clove garlic, crushed
Hot sauce, to taste
Salt and pepper, to taste
1 Tbsp. finely chopped cilantro (optional)
** For a lower-fat recipe, instead of 1 cup sour cream, mix 1/2 plain 2% yogurt with 1/2 cup sour cream
- With sharp paring knife, cut avocado in half and remove pit. Scrape out pulp with spoon.
- Place all ingredients except cilantro into food processor or blender; purée until smooth.
- Add cilantro and blend into the puree until fully incorporated.
- Cover and keep at room temperature. Before serving, adjust for spiciness.
Prepping Tip (for removing avocado pit): Cut the avocado in half, from tip to tip. Using a tea spoon, insert under pit and pop it out.
Prepping Tip: (for garlic): The bitter aftertaste from fresh garlic often comes from the mostly green, inner core, “the germ.” Cut the garlic clove in half lengthwise. Using the tip of a sharp knife, pop out “the germ” that looks like a little green shoot.
Presentation tip: Place the mixture into a re-sealable plastic bag, squeezing out excess air as you seal it. With scissors, cut off a tiny piece from one of the bottom corners to make an opening. Squeeze out the mousse in a spiral formation. Using the tines of your fork, pull gently at the spiral, creating feathery patterns on the surface of your dish.
Storage tip: Avocado mousse can be refrigerated for up to one week in a tightly sealed plastic or glass container.
