Avocado and Cilantro Mousse

Ingredients

• 1  avocado 
• 0.5  baguette thinly sliced
• 8 ounce cream cheese at room temperature
• 1.5 bunches cilantro leaves fresh leaves picked washed and dried, off and reserved 2 1/4 cups loosely packed
• 0.5 ounce gelatin powder unflavored recommended: Knox
• 3  green onions thinly sliced
• 1 tablespoon juice of lime fresh
• 0.3 cup olive oil 
• 1 teaspoon oregano dried
• 1 teaspoon salt 
• 8 servings salt and pepper black freshly ground
• 1  serrano chile stemmed deveined seeded roughly chopped
• 1 cup water cold divided

Equipment

• food processor
• bowl
• sauce pan
• knife
• whisk
• plastic wrap
• ramekin
• grill
• grill pan
• pastry brush

Directions

1. Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
2. Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
3. Pour 1/4 cup water in a small bowl.
4. Sprinkle the gelatin over the water and let it sit for a few minutes.
5. Place the remaining 3/4 cup water in a small saucepan and bring to a boil.
6. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
7. Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended.
8. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter.
9. Let stand at room temperature for 20 minutes before serving.
10. Serve with Crostini.
11. Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil.
12. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.