• Ingredients: 32
  • Serves: 8
  • Prep: 40 min
  • Bake: 2 3/4 hr

Avocado mousse with papaya tomato relish with special equipment: 8 ramekins. To make this avocado mousse with papaya tomato relish for 8 persons you will need 40 min for preaparation and 2 3/4 hr for baking.

Ingredients

For mousse

For relish

  • Special equipment: 8 ramekins

Assorted topping options:

  • Shaved Parmesan, dry jack or Gruyère cheese
  • Fresh, creamy goat cheese, at room temperature
  • Roasted red bell peppers, home-roasted or bottled, cut into thin strips
  • Prepared tapenade
  • Oil-packed sun-dried tomatoes, cut into thin strips
  • Capers, drained
  • Roma tomatoes, thinly sliced, or halved, seeded, and diced
  • Fresh basil leaves, cut into fine julienne strips or left whole
  • Crushed red pepper flakes
  • Balsamic vinegar
  • Thinly sliced prosciutto
  • Anchovy fillets packed in olive oil, drained
  • Fresh mozzarella cheese, sliced

For dipping sauce

  • Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer

For tomato coulis

For assembly

Directions

Make mousse:

  1. Step 1 Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.

    For this step you will need

  2. Step 2 Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat.

    For this step you will need

  3. Step 3 Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl.

    For this step you will need

  4. Step 4 Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado purée gently but thoroughly, then fold in diced avocado.

    For this step you will need

  5. Step 5 Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap.

    For this step you will need

Make relish:

  1. Step 6 Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon.

    For this step you will need

  2. Step 7 Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper.