Here’s a wacky 70s approach to Guacamole that just might work these days. How would you update this for modern times?
I’m thinking it could use some jalapenos or cilantro. And I like guac that is more chunky than smooth, so I might not process it for so long.
And I have to admit I’m a little scared of the suggestion to “slice and serve as a salad.” No. Just no.
- 1/4 cup cold water
- 1 package unflavored gelatin
- 1/4 cup boiling water
- 1 large avocado peeled and pitted
- 1 1/2 tablespoon lemon juice
- 1/2 cup sour cream
- 3/4 teaspoon salt
- 3/4 teaspoon chili powder
- 1/8 teaspoon hot pepper sauce
Place the cold water and gelatin into blender or food processor with steel blade in place. Mix until gelatin is thoroughly moistened. Let stand 2 to 3 minutes.
Add the boiling water and process 10 seconds. Add avocado, lemon juice, sour cream, salt, chili powder, and hot pepper sauce. Process until smooth and creamy.
Brush small ring mold lightly with vegetable oil. Pour in mixture. Cover and chill until set 2 hours, or overnight.
To unmold, dip quickly in warm water. Slide butter knife in one edge to release vacuum. Place serving platter over mold and insert. Garnish center of mold with lettuce leaves and lemon wedge and serve as a salad or with crackers as an appetizer.