CILANTRO MOUSSE

CILANTRO MOUSSE image

Yield Serves 8-12 as an appetizer

Number Of Ingredients 9

1-1/2 bunches cilantro, washed and dried, leaves picked off and reserved
1 smallest-size jar mayonnaise (recommend Hellman's)
2 cloves garlic
½ cup thinly sliced scallions, white and lower green part
6-1/2 oz. pkg. cream cheese
Pinch of salt
3 Serrano chilis, or to taste
2 envelopes Knox unflavored gelatin
1 cup cold water

Steps:

1. Place all the ingredients up to the gelatin in a blender and puree. 2. Place water in saucepan. Sprinkle gelatin over water and let sit a few minutes. Place saucepan over a double boiler and stir the gelatin until dissolved and fluffy. 3. Add the gelatin to the mixture in the blender and continue to puree until thoroughly blended. 4. Pour into a mold greased with olive oil (a simple bowl also works). Chill until firm. 5. To unmold, fill a large container with very hot water. Dip the mold in the water for a minute or so. Run a small, sharp knife tip around the edge of the mold. Unmold mousse onto a platter.