- 6 sheets of gelatin
- 3 avocados
- 2 tablespoons lime juice
- 1 red pepper chopped
- 80 ml of milk
- 100 ml cream
Soak the gelatine in cold water, peel the avocados, privateli core and put the pulp in a blender with lime juice and reduce to a purée, avocado puree incorporated to the crushed red pepper, milk, a pinch of salt and stir .
Put the gelatine without squeeze in a saucepan and melt over low heat, add 3 tablespoons of avocado puree, stir well and built the rest of the jelly puree, whip the cream with a pinch of salt and gently to embed them the compound.
Coated with plastic wrap and fill it with a square mold the mousse.
Level the surface with a spatula and let it harden in the refrigerator for at least 3 hours, at the time to bring pleasure to the table decorated with slices of lime and chilies whole.