Receta Avocado Mousse Corn Cake Bites...
I've been on an avocado kick lately...just can't get enough of the very adaptable avocado! And with only days left before the end of the avocado recipe challenge, I pushed my limited brain cells to the max and created this delicious appetizer. (Which means I've already entered this recipe so you CAN'T! But, by all means, feel free to create your own! I welcome the competition...but I'm sure this recipe is going to net me the grand prize...pretty darn sure...okay, not sure at all but I think it's a winner!)
This is a two-step deal...the avocado mousse rests on a corn cake crust...and they're married in culinary heaven. Even though I've posted the avocado mousse pics first, start with the corn cake crust. It takes but a minute to whip it up and only 15 minutes to bake; then you can let it cool while you make the mousse. Mexican Hass avocados are in season now - and my local grocery store is selling them TWO for a buck! It would be down right rude NOT to buy them!
Once the corn cake crust is baked and cooled, the avocado mousse is spread on top...you'll want to lick the spoon, then the pan - do it - it'll make you smile. Put it in the refrigerator for at least two hours or up to over-night, then cut into squares. This makes 40 appetizers...let me rephrase that...this makes 40 mouth-watering-delicious appetizers...there, that's better!
- Avocado Mousse Corn Cake Bites - Me
- For the corn cake crust:
- 2 cans (15.25 oz.) whole kernel corn, drained, 1/3 cup of juice reserved
- 3 large eggs
- 3/4 cup buttermilk
- 3 tablespoons butter, melted
- 3/4 cup flour
- 3/4 cup yellow corn meal
- 1 cup grated cheddar cheese
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Avocado Mousse:
- 1/3 cup reserved juice from canned corn
- 1 packet unflavored gelatin
- 2/3 cup heavy cream
- zest from one lime
- 3 small to medium sized avocado, ripe, peeled, pit removed
- 1 clove garlic, minced
- 1/2 cup half and half
- juice from one lime
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash cayenne, or to taste
- Garnish: fresh chive strips (additional garnishes could include a sprig of cilantro or a bit of your favorite salsa)
To make corn cake crust: Preheat oven to 350 degrees. In a food processor combine canned corn, eggs, buttermilk, and butter. Pulse 3 to 4 times or until corn is coarsely chopped. In a separate bowl combine flour, cornmeal, cheddar cheese, fresh chives, salt and pepper. Mix corn mixture into dry ingredients just until dry ingredients are moistened. Butter a 15 x 10-inch rimmed cookie sheet and spread mixture evenly. Bake in 350 degree oven for 15 minutes. Remove and cool completely.
To make avocado mousse: In a small bowl combine the reserved canned corn juice with the unflavored gelatin. Mix well, breaking up any lumps with the back of a spoon. Set aside for 5 minutes. In a saucepan, combine cream and lime zest. Bring to a simmer over medium heat. Remove from heat, stir in gelatin mixture and stir until completely dissolve and there are no lumps.
Peel and pit avocados and put into a food processor. Add garlic and process until smooth. Add half and half, lime juice, salt, pepper, and cayenne. Process until very smooth, scraping down the sides of the work bowl with a spatula. Add to cream/gelatin mixture and whisk until smooth. When corn cake crust is completely cooled, spread avocado mousse over the top evenly. Refrigerate for at least 2 hours and up to over-night. Cut into 2-inch by 1-inch bars (or larger if you like) and garnish with additional pieces of fresh chives.