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Avocado Mousse with Radish and Coriander
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Friday, November 10, 2006
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Avocado Mousse with Radish and Coriander
Gourmet
1 1/2 teaspoons unflavored gelatin
2 avocados (preferably California)
2 teaspoons fresh lime juice
1/8 teaspoon cayenne, or to taste
2 tablespoons minced fresh coriander plus 6 leaves for garnish
1/4 cup minced radish plus thin slices for garnish
1/2 teaspoon salt, or to taste
1/3 cup well-chilled heavy cream
Sesame Ginger Toasts (recipe follows) as an accompaniment
In a very small saucepan sprinkle the gelatin over 2 tablespoons
cold water and let it soften for 10 minutes. Heat the mixture over low heat, stirring,
until the gelatin is dissolved and remove the pan from the heat.
Peel and pit 1 of the
avocados and in a food processor purée it with the lime juice, scraping down the sides.
Transfer the mixture to a bowl, stir in the gelatin mixture thoroughly, and stir in the
cayenne, minced coriander, minced radish, and salt, combining the mixture well.
In a
chilled bowl beat the cream until it just holds stiff peaks and fold it into the avocado
mixture. Arrange a coriander leaf and some of the radish slices decoratively in the bottom
of each of six 1/3-cup ramekins, fill the ramekins with the avocado mixture, smoothing the
tops, and chill the mousses, covered, for 2 hours, or until they are set. The mousses
may be made up to 8 hours in advance and kept covered tightly and chilled.
Just before
serving run a thin knife around the edge of each ramekin and invert the mousses onto small
plates. Peel, pit, and cut into 12 slices the remaining avocado and garnish each serving
with 2 of the slices and a thin radish slice, halved. Serve the mousses with Sesame Ginger
Toasts. Serves 6 as a first course.
Sesame Ginger Toasts
1 stick (1/2 cup) unsalted butter
1 teaspoon Oriental sesame oil
1 teaspoon ground ginger
1 garlic clove, minced
1 loaf of Italian or French bread, cut crosswise into ½-inch
slices
1 large egg, beaten lightly with 3/4 teaspoon salt
1/2 cup sesame seeds
In a small saucepan heat the butter, oil, ginger, and garlic over
moderately low heat, stirring, until the butter is melted and keep the mixture warm. Brush
both sides of each bread slice with some of the butter mixture, brush the crust with the
egg mixture, and roll the crust immediately in the sesame seeds, shaking off the excess
gently. Bake the slices on baking sheets in a preheated 400-degree F. oven for 10 minutes, or
until they are golden, and transfer them to paper towels. The toasts may be stored in an
airtight container for up to 1 week. Serves 6.
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