I remember tasting something like this when I was still living in Mexico. Recipes involving gelatine were popular in the 70’s and 80’s. Most of them were sweet - fruit and nut gelatines with or without milk or cream were very common. But a savoury recipe made with gelatine was not that common. That’s why this recipe stands out in my memory.
Back then I did not pay much attention to recipes, but only enjoyed food and the occasion where it was served. That’s why this particular dish has been bugging me. I needed to re-create it so I could taste it again.
Fast-forward to 30 years later. Based on the ingredients available and popular now, and working from my taste memory, I decided to make a go of this recipe.
The main ingredient had to be goat cheese, instead of the cream cheese that would have been used then. Add to that a little bit of mayonnaise to help bind things combined with crema for a subtler taste, Serrano chile and lime juice to spice things up, and loads of cilantro (leaves and stems) make up the main body of the recipe. To round up the flavour profile, add a bit of chicken stock or bouillon and salt to taste.
The mousse-like mixture is set with the help of unflavoured gelatine, then un-molded on to a platter, surrounded by your favourite crackers and you have a delicious appetizer for your next gathering.
I have served this Cilantro Mousse to many of my friends and family. You have to be a cilantro lover - and if you are, you’re in for a treat. Biting into a cracker topped with a slather of Cilantro Mousse is like having a party in your mouth. All you need is a glass of white wine to go with it and it is pure bliss.
Mousse de Cilantro
Cilantro Mousse
1 cup chopped cilantro, leaves and stems (packed)
250 g goat cheese, softened
½ cup mayonnaise
½ cup Mexican crema or sour cream
2-3 jalapeño or Serrano chiles, chopped
Juice of 1 lime
1 tsp chicken bouillon (powder)
Salt to taste
1 envelope unflavoured gelatine
Grease a 3-cup glass or ceramic mold lightly with vegetable oil.
In microwaveable cup, measure 1/3 cup water and mix in the gelatine. Warm in the microwave for 10 seconds. Dissolve gelatine until liquid looks completely clear. Let cool.
Place cilantro, goat cheese, mayonnaise, crema, chiles, lime juice, chicken bouillon and salt to taste in blender container. Add gelatine liquid and blend until very smooth, 3-4 minutes.
Pour blended ingredients into prepared mold. Shake gently to remove any bubbles. Cover with plastic wrap and refrigerate until set, at least 6 hours, but preferably overnight.
To serve, run a thin knife all around the sides of mold. Invert mold onto a platter and shake gently until mousse releases from mold. Garnish with a cilantro leaf. Serve with crackers or bread.
* This recipe makes 3 cups of mixture. You can choose to pour it into whatever mold you have. One large one or small individual portions.