Avocado Mousse

Directions

1. 1
   Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.
2. 2
   Combine 3 of the avocados, the lime juice, and 1 teaspoon of the salt in a food processor.
3. 3
   Puree until smooth.
4. 4
   Pour the milk into a small saucepan and sprinkle the gelatin over it.
5. 5
   Turn the heat on to low and stir for 2 minutes to dissolve the gelatin.
6. 6
   Add this to the avocado mixture in the food processor and process to combine.
7. 7
   Transfer the avocado mixture to a medium bowl.
8. 8
   Dice enough of the remaining avocado to make 1/2 cup.
9. 9
   Gently mix the diced avocado, scallions, jalapeno, and remaining 1/2 teaspoon salt in a small bowl.
10. 10
    Stir this into the avocado mixture.
11. 11
    Using an electric mixer, whip the cream until stiff peaks form.
12. 12
    Gently fold the whipped cream into the avocado mixture.
13. 13
    Transfer the mousse to the prepared pan.
14. 14
    Cover with plastic wrap and chill for at least 2 hours, until set, or for up to 1 day.
15. 15
    To serve, invert the mousse onto a platter and carefully remove the plastic wrap.
16. 16
    If necessary, smooth the top of the mousse with a spatula.
17. 17
    Serve with garlic-oregano crostini.
18. 18
    Preheat the oven to 350F.
19. 19
    Mix the olive oil, oregano, garlic, ground chipotle, salt, and pepper in a medium bowl to blend.
20. 20
    Using a pastry brush, brush the olive oil mixture over the baguette slices, turning to coat both sides.
21. 21
    Transfer the slices to a baking sheet and bake for 10 minutes, or until golden brown.
22. 22
    Let cool before serving.