Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining.
This delicious and unusual Cilantro Mousse recipe comes from a friend of my childhood friend Katey Hartwell, who lives part-time in Mexico. I love any dish with cilantro, and as the name implies, this dish is full of it! Fresh cilantro leaves are blended together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful, super scrumptious! Plus, it can be prepared up to 3 days in advance, making entertaining easy and stress-free. In fact, it’s best to make it at least 24 hours before serving, to allow the flavors to blend.
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Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining. Fresh cilantro leaves are mixed together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful!
- 2 to 3 bunches fresh cilantro – around 4 to 5 cups (leaves and soft stems)
- 2 cups mayonnaise
- 250 ml light cream (1 cup plus 2 tablespoons)
- 4 to 5 tablespoons canned chopped jalapeno peppers
- 2 tablespoons powdered or granulated chicken stock (can also use vegetable stock)
- 1/2 medium onion, coarsely chopped
- 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 cloves garlic, chopped
- 1/2 cup cold water
- 2 envelopes gelatin
- Lightly oil a 6-cup ring mold ( I like to use a Tupperware Jel Mold).
- 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, then cook over low heat until gelatin is dissolved and clear. Stir into other ingredients.
- Pour mixture into prepared mold and refrigerate to set.
- To unmold, dip mold briefly in hot water – for around 30 seconds. (Note: if using the Tupperware mold, you don’t have to do this step.)
- 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.
Note on Maggi seasoning: this liquid seasoning 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.
Make ahead: Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.