Adapted from: Chef Roberto Santibanez, Maria Maria and Revolucion (opening September 2008, NYC). Yield: 6 servings (3½ cups mousse, ½ cup puree).
1 package (3 oz.) lime-flavored gelatin mix
1 Tbsp. sugar
1 Tbsp. lime juice
2 fully ripened Avocados from Mexico (8 oz. each)
as needed, blackberry puree (recipe follows)
optional for garnish, orange and lime wedges
Blackberry Puree:
1 cup blackberries
2 Tbsp. sugar
1 Tbsp. lime juice
Prepare gelatin following package directions. Stir in sugar and lime juice. Transfer to a bowl; chill until mixture reaches the consistency of egg whites, stirring occasionally.
Meanwhile, cut avocados lengthwise; twist to separate halves. Remove pit. With a spoon, scoop out halves; coarsely chop and place in bowl of a food processor. Add gelatin; process until smooth and creamy. Divide avocado gelatin mixture among six ⅔ cup or larger molds; cover and chill until firm.
One at a time, dip molds into warm water. Unmold onto serving plates. Serve with blackberry puree, diced avocado, and orange and lime segments if desired.
For blackberry puree: Rinse blackberries and pat dry with paper towels. Set aside 6 berries for garnish. Process remaining berries with 2 Tbsp. sugar and 1 Tbsp. lime juice until smooth. Strain puree into small cup. Cover and refrigerate until ready to use.
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