Ingredients

1-1/2 bunches cilantro, washed and dried, leaves picked off and reserved

1 smallest-size jar mayonnaise (recommend Hellman’s)

2 cloves garlic

½ cup thinly sliced scallions, white and lower green part

6-1/2 oz. pkg. cream cheese

Pinch of salt

3 Serrano chilis, or to taste

2 envelopes Knox unflavored gelatin

1 cup cold water

Preparation

  1. Place all the ingredients up to the gelatin in a blender and puree.
  2. Place water in saucepan. Sprinkle gelatin over water and let sit a few minutes. Place saucepan over a double boiler and stir the gelatin until dissolved and fluffy.
  3. Add the gelatin to the mixture in the blender and continue to puree until thoroughly blended.
  4. Pour into a mold greased with olive oil (a simple bowl also works). Chill until firm.
  5. To unmold, fill a large container with very hot water. Dip the mold in the water for a minute or so. Run a small, sharp knife tip around the edge of the mold. Unmold mousse onto a platter.