(Makes 6 servings)


1/4 cup (60 ml)cold water
1 packetgelatin
1/4 cup (60 ml)hot water
1/2 cup (125 ml)Philadelphia cream cheese
2 cups (500 ml)trimmed cilantro leaves, lightly packed
1jalapeno pepper, seeds and membrane removed
1medium 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