Avocado Mousse Recipe Mexican Native Aphrodisiacs Food!

de Weddings in Cancun, el jueves, 6 de mayo de 2010 a la(s) 15:40 Avocado (aguacate) Persea americana: The Aztecs called it ahuacatl, meaning "testicle tree," because of what they perceived as its resemblance to that part of the male anatomy. It does contain significant amounts of fiber, potassium, riboflavin and vitamins C, B6 and E, necessary for hormone production, as well as the antioxidant lutein. The delicious taste and smooth, sensual texture can't hurt, either. William Dampier, a nineteenth century English adventurer, said of the avocado, "It is reported that this Fruit provokes to Lust, and therefore is said to be much esteemed by the Spaniards Ingredients:

2 envelopes unflavored gelatin

1 cups chicken or shrimp broth

1 tablespoon freshly squeezed lime juice

1/3 cup finely chopped green onion or scallion

1 fresh roma or plum tomato, seeded, peeled and chopped

1 serrano chile, seeded and chopped

tablespoon finely chopped cilantro

2 large, soft avocados, or enough to make 2 cups avocado puree

1 teaspoons salt, or to taste

1 cups heavy cream, whipped

1 pound small, cooked shrimp (optional)

Preparation: In a small saucepan, sprinkle the gelatin on the broth and heat until dissolved. Remove from heat

and add the lime juice, green onion, tomato, serrano chile and cilantro. Place in refrigerator until the mixture is cool but not set. Mash the avocados with a fork until they form a smooth puree. Add the avocados and salt to the gelatin mixture, stirring to combine, then fold in the whipped cream. Pour the mixture into a lightly greased 6-cup ring mold or 6 individual molds. Chill until set. Before serving, garnish with shrimp piled in the middle of the mold(s) if desired. Serves 6 as a first course.