(Makes 6 servings)
| 1/4 cup (60 ml) | cold water |
| 1 packet | gelatin |
| 1/4 cup (60 ml) | hot water |
| 1/2 cup (125 ml) | Philadelphia cream cheese |
| 2 cups (500 ml) | trimmed cilantro leaves, lightly packed |
| 1 | jalapeno pepper, seeds and membrane removed |
| 1 | medium garlic clove |
| 3/4 cup (180 ml) | mayonnaise |
| cooking spray or canola oil |
- Pour the cold water into a small bowl. Sprinkle the gelatin over the surface of the water. Let the gelatin stand for 2 or 3 minutes. Add the hot water to the gelatin. Stir or whisk until the gelatin is completely dissolved. Set the gelatin aside or place in the refrigerator for 5 minutes to cool.
- Place the cream cheese, cilantro leaves, jalapeno pepper, garlic clove, and mayonnaise in a food processor. Process until smooth.
- Add the gelatin to the ingredients in the processor. Process until the gelatin is thoroughly combined with the other ingredients.
- Lightly oil muffin tins or decorative individual portion size cups.
- Place the cilantro mixture into the muffin tins or decorative individual cups.
- Place the filled containers in the refrigerator for 20 minutes.
- Turn the muffin tins or decorative cups upside down on a cutting board or plate to remove the cilantro mousse.
- Place the mousse on one or several serving dishes. Garnish with fresh cilantro leaves.
- Serve with crackers or small toasted breads.
Watch The Cooking Ladies prepare this recipe on video