Avocado Sour Cream Mousse Serves 12-16

Sprinkle gelatin over cold water in a small saucepan and let soften 1 min. Cook over low heat, stirring, until gelatin is dissolved, 1-2 min, then remove from heat. Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mix along with remaining ingredients until combined well. Pour mix into a lightly oiled mold and chill, covered tightly w 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 a plate.

Gelatin, Unflavored 2.25 tsp
Water 0.5 c cold
Avocado 2 firm-ripe (1 lb total), quartered, pitted, and peeled
Sour Cream 1.5 c
Lemon Juice, Fresh 1.5 T
Salt 1 tsp
Pepper 0.25 tsp white