California Avocado season has ended.

California Avocado Mousse

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Prep time:


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California Avocado Mousse



Serves: 4

As needed Yield: 3 cups
3 Fresh California Avocados, peeled, pitted
8 oz. warm water
4 oz. hot water
3 sheets gelatin
2 tsp. salt
1 1/2 tsp. Piment d'espelette
1 tsp. lemon juice
As needed Shrimp (or serving suggestion)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Dissolve the gelatin sheets in the hot water. Place all other ingredients in a blender, blend on high. Add the dissolved gelatin. Strain the mixture and refrigerate.
  2. Add to whipped cream canister, add charger, shake 10 times. Let settle for 30 minutes before using. Alternatively, use conventional piping bag.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

David Bazirgan, Executive Chef, Fifth Floor (San Francisco, CA)


(8 Ratings)