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Cilantro Mousse

The first time I had this retro cilantro mousse I was still living in Mexico. Back in the 70s and 80s recipes involving gelatin were all the rage, you wouldn't have a cocktail party without a sweet fruit or nut gelatin on the table. Back then, I didn't pay much attention to recipes, but only enjoyed food and the occasion where it was served. 

Fast-forward to 30 years later, that recipe is still on my mind. How was it made? Did it taste the same? Based on the ingredients available and popular now, and working from my taste memory, I decided to make a go of this recipe.

I started with a goat cheese base instead of the cream cheese that would have been used then. Then I added Serrano chile for heat, lime juice for brightness, loads of cilantro (leaves and stems), and mayo mixed with crema to bind it all together. To round up the flavor profile, I added a bit of chicken stock and salt to taste.

To really take this dish back in time, the mousse-like mixture is set with the help of unflavored gelatine, then un-molded on to a platter, surrounded by crackers. And ta-da: you have a delicious (if slightly kitsch) appetizer for your next gathering. All you need is a glass of white wine to go with it. Salud!!

Cilantro Mousse

  • 1 cup chopped cilantro, leaves and stems (packed)
  • 250 g goat cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 2-3 jalapeño or Serrano chiles, chopped
  • juice of 1 lime
  • 1 teaspoon chicken bouillon (powder)
  • 1 envelope unflavored gelatine 

Get the full recipe.

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