Mousse de cilantro (Coriander Mousse)

This is one of my mothers specialties. It is a favorite of everyone who has tried it (even people who don't like coriander), and she's often asked for the recipe.

Strictly speaking, this recipe is not really Mexican. Mousse is certainly not a traditional Mexican process, and while fresh coriander is widely used in Mexico, is definitely not of Mexican origin. I had decided to include it because it came from a Mexican (my cousin Lupita Pereira) and because I love coriander. which occurs often enough in Mexican food.

1 bunch fresh coriander (see recipe)

1 cup mayonnaise

1 cup sour cream

1 package gelatin (flavorless)

1 tsp chicken buillon, Mexican, if possible. (Like Knorr or Maggi)

50 ml cold water

50 ml boling water

Dissolve the gelatin in cold water. Once fully dissolved, add the boiling water.

Put in the blender all the ingredients except the gelatin and blend well. Keep adding coriander until the mixture becomes a lovely pale green color, or to taste. Once you are satisfied with the amount of coriander, add the gelatin and blend until well mixed.

Place mixture in a jello mold and refrigerate for 1 or 2 hours. By 1 hour, the mixture should be set.

Serve with totopos (corn chips) or Melba toasts.

Notes

You can always add chiles to make this dish a bit more Mexican. I would recommend pickled japaleños to taste, blended in with the rest of the ingredients.