Mexican Avocados

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.

Related Recipes

• Seared Diver Scallops
• Peruvian-Style King Crab and Fire-Roasted Piri Piri Tomato Salsa Cocktail
• Mango Barbecue Lamb Tacos
• Idaho Potato Enchiladas with Cilantro CremaRelish
• Grilled Skirt Steak with Avocado Corn
• Pear and Pepper Quesadilla
• Fire-Grilled Pineapple Salad
• Blueberry Mango Colada Salad
• Mushroom Tamales
• White Salad
• Peanut Soup