As I was describing this dish to a dear friend, she explained that the word I was looking for to describe it was "retro." Though I have tasted many avocado mousses, this one seems to be whimsical and addicting. Make this mousse ahead of time for a party or brunch and serve it with pieces of toast, crackers, smoked salmon or shrimp, and you will have an ongoing conversation piece as it disappears.
Makes 14 to 16 servings
3 ripe Hass avocados (about 2 1/4 pounds) halved and seeded
2 tablespoons lime juice, freshly squeezed
8 ounces cream cheese
1 bunch watercress (about 1 cup), leaves and top parts of stems chopped
2 tablespoons sliced scallions (about 6), white and light green parts only
8-ounce can (2/3 cup) water chestnuts, drained and roughly chopped
2/3 cup pistachios, shelled and roughly chopped
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon black pepper, ground, or more to taste
1/2 teaspoon Worcestershire sauce
1 1/4 teaspoons kosher or sea salt, or more to taste
2/3 cup cold water
3 1/4-ounce envelopes unflavored gelatin
1/3 cup boiling water
Olive oil to grease the mold
Toasted bread or crackers, optional
Smoked salmon, optional
Scoop out meat from avocados and mash it in a bowl with a fork. Pour in lime juice and combine well with a spatula. Incorporate the cream cheese, mixing it thoroughly with the avocados. Add the watercress, scallions, water chestnuts, pistachios, cayenne, black pepper, Worcestershire sauce and salt. Mix well.
Measure 2/3 cup cold water in a cup. Stir in the gelatin, mix and let it rehydrate for a minute or two. Add 1/3 cup boiling water and stir until it dissolves. Pour gelatin into the avocado mix, incorporating it with a spatula.
Lightly grease a ring mold with olive oil. Pour the avocado mix into the mold. Shake the mold softly a couple of times to level the mix. Cover it well and place it in the refrigerator until it is set, for at least 3 hours. You can leave it overnight or until you are ready to unmold. The avocado mousse will last beautifully in the refrigerator for 2 days. When ready to unmold, remove from the refrigerator, run the tip of a knife along the edges and flip onto a plate. You may need to shake the mold a couple of times, holding onto the plate as you do so.
You may serve it on a platter, retro style, with some watercress leaves in the center of the ring or on top. Or serve it already sliced with a side of smoked salmon and pieces of toast.
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