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 ...
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