This delicious and unusual dish comes from a friend of my childhood friend Katey Hartwell, who now lives in Mexico. It’s best if made at least 24 hours before serving to allow the flavors to blend.
(Serves 16 or more)
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Maggi “Jugo” seasoning sauce (see Note)
juice of 1/2 lemon
juice of 1/2 lime (or more to taste)
2 bunches fresh cilantro – around 4 to 5 cups (leaves only)
2 cups mayonnaise
1/2 medium onion, coarsely chopped
2 cloves garlic, chopped
4 to 5 tablespoons canned chopped jalapeno peppers
250 ml light cream (1 cup plus 2 tablespoons)
2 tablespoons powdered chicken stock
1/2 cup cold water
2 envelopes gelatin
Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.
Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes, stir, and then cook over low heat until gelatin gets clear. Add to other ingredients. Pour mousse into oiled mold and refrigerate to set.
To unmold, dip mold briefly in hot water – for around 30 seconds. Place a large plate on top of the mold, hold together and carefully invert. Once the mousse plops out onto the plate, remove the mold. Serve with crackers.
Make ahead: Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.
Note: Maggi seasoning is available in Mexican markets and some larger grocery stores. The “Jugo” sauce is different from the Asian and European versions of Maggi seasoning sauce. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi Jugo.