Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
- Category: appetizers, make ahead, easy entertaining