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
If you are having trouble unmolding your mousse, set the mold in hot water for 30 seconds (do not let any water get into it) and run a sharp knife along the inside edge of your mold. Then unmold.