We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.
Ingredients
2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled
1 1/2 cups sour cream
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated onion
1 teaspoon salt
1/4 teaspoon white pepper
Special equipment: a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold
Accompaniment: crackers
Directions
Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.
