Avocado Mousse with Papaya Tomato Relish

Ingredients

  • 3 firm-ripe California avocados (1 ½ to 1 ¾ lb total)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 (500-mg) vitamin C tablet, crushed to a powder
  • ½ teaspoon salt
  • 1 ¼ teaspoons unflavored gelatin (from a ¼-oz envelope)
  • 3 tablespoons whole milk
  • 1/3 cup chilled heavy cream
  • + 9 more ingredients
    • 3 tablespoons tarragon white-wine vinegar
    • 1 to 2 tablespoons sugar
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper
    • ¼ lb grape tomatoes, cut into ¼-inch dice (½ cup)
    • ½ lb papaya, peeled, seeded, and cut into ¼-inch dice (½ cup)
    • 2 tablespoons chopped red onion
    • 1 teaspoon finely chopped fresh tarragon
    • Special equipment: 8 (3-oz) ramekins

1. Make mousse: Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper. 2. Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth. 3. Sprinkle gelatin over milk in a small heavy sa...

View full recipe at SpringPad

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