If you are looking for an entrée recipe that is both light and chock-full of bright flavors, this Cilantro Jalapeño Mousse has your name all over it.
You can enjoy our Cilantro Jalapeño Mousse simply with crackers or, if you have the time, use to top a canapé that includes other flavors. Like this idea, for instance: salt and pepper cooked, chopped shrimp, mix it with mayo and chopped green onions. Mount this on your favorite cracker and top it with some of our mousse, piped or dolloped and you’re good to go. Fast, easy and tasty.
Either way I am sure you will enjoy this recipe a lot. And not only for Christmas and New Year’s Eve, but any day you want. This recipe is extremely easy, as simple as describing it: everything goes in the blender. Period, blank, blank!
So, bright flavors, check. Refreshing, check. Light, check. And easy too? Yes, check. Like I said, easy peasy lemon squeezy!
Cilantro Jalapeno Mousse
Ingredients
- 1/2 cup water
- 1 envelope unflavored gelatine
- 1 1/2 cups fresh cilantro, leaves and stems rinsed and disinfected
- 1 unit Jalapeno chili seeds and veins removed
- 1 lemon juiced
- 1-8 oz package cream cheese
- 3/4 cup Mexican or sour cream
- 1 tbsp granulated chicken bouillon, or
- 1 cube chicken bouillon
- freshly ground black pepper to taste
Instructions
- Dissolve the unflavored gelatine in the water.
- Place the rest of the ingredients in the blender and process until smooth.
- While the blender is still running, gradually add the dissolved unflavored gelatine and blend for one more minute until fully integrated.
- Pour into a greased mold and refrigerate for 2 hours or until set. Eat with crackers or pipe the mousse decoratively to top canapes
Notes
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