Creamy Avocado Mousse with Persimmon Cucumber

From the pale green mousse to the pastel colors of the salsa this dish is everything spring. Although it requires several hours of unattended setting time, the recipe is quick and easy.

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Ingredients:

• Salsa:
• 2 teaspoons extra virgin olive oil
• 1 teaspoon white vinegar
• 1 teaspoon honey
• 1 cup fresh tomato; peeled, seeded and finely chopped
• 1 cup ripe persimmon; peeled, cored and finely chopped
• 1/2 cup English cucumber, peeled and finely chopped
• 1 small shallot, finely chopped
• 1/2 cup tart apple; peeled, cored and finely chopped
• 1 teaspoon hot sauce, or to taste; optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Mousse:
• 1 teaspoon unflavored gelatin
• 1/4 cup cold water
• 1 medium avocado; peeled, seeded and mashed
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon lime juice
• 1/2 teaspoon lime zest, grated
• 1 teaspoon shallot, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Method

Salsa: Combine oil, vinegar and honey in a small bowl. Whisk until emulsified. Add tomato, persimmon, cucumber, shallot, apple and hot sauce. Stir to blend. Season with salt and pepper. Cover bowl and refrigerate for at least 4 and up to 24 hours. Spray the inside of six 4-6 ounce ramekins with nonstick cooking spray and set aside. Combine gelatin and water in a small saucepan. Allow gelatin to soften for 5 minutes. Cook over a medium heat, stirring constantly, until gelatin is dissolved, then remove from heat. Meanwhile, combine avocado, sour cream, juice, zest, shallot, salt and pepper. Add gelatin water and stir until just combined. Divide mixture between ramekins making each ramekin about 1/2 full. Set ramekins on a baking sheet and refrigerate until set, at least 4 and up to 24 hours. At serving time, run a sharp knife around edge of each ramekin to loosen mousse. Place a chilled salad plate over the top of each ramekin. Invert each mousse onto it's plate. Spoon some salsa over each mousse. Serve immediately passing remaining salsa.

Notes:

Number of servings: 6

Submitted By: cybercook
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