• 2 large ripe avocados
  • (or two tubs shop bought guacamole)
  • 1 lemon, grated zest (skin)
  • 100g full-fat cream cheese
  • Salt and freshly ground black pepper
  • 2 teaspoons unflavoured powdered gelatin
  • 1 egg white (alternative addition to give it a mousse consistency)
  • 4 (100ml) ramekins


  • 125 g fresh strawberries, washed, hulled and chopped in small blocks
  • 1x small red onion
  • ½ cup thinly sliced flat leaf parsley


  • Peel and pit the avocados. Scoop the avocado flesh into a food processor, add the lemon zest, juice, salt and pepper and blend until smooth.
  • Add the cream cheese and blend until creamy.
  • Sprinkle the gelatin over 30 ml of water in a heatproof bowl. Let stand for about 5 minutes until the mixture looks spongy. Place the bowl in a pan of warm water on the stove while barely simmering until the gelatin dissolves.
  • Drizzle the gelatin over the avocado mix and quickly stir well. If using the egg white, whisk the egg white until soft peaks form, and fold it into the avocado mixture.
  • Spoon the mixture into four ramekins or glass containers. Wrap with plastic and refrigerate for 2 hours until set.
  • Make the strawberry salsa: mix the chopped onion, strawberries and parsley, let it stand for 30 minutes for the flavours infuse.
  • Serve the mousse with cheesy bread sticks and the strawberry salsa


One of my earlier recipes, was a baked avocado served with strawberry salsa. Having the same strawberry salsa with an avocado mousse took the pairing of these flavours to the next level. Even though this avocado mousse looks a bit like a challenge to make, it is so easy! Try it out, and serve it as a starter with bread sticks, snack to take to work or as a condiment for a winter sandwich.

Marelie Winterbach