Avocado Mold

I created this spin-off on a traditional Caribbean avocado mold by adding some zest and heat with chipotle sauce.  

1/2 packet of gelatine

1 1/4 cup boiling water

3 tbs cold water

2 tsp lemon juice

1 tsp sugar

2/3 cup mayonnaise

4 tbs heavy whipping cream

4 avocados

1 can chipolte peppers in adobo

salt, pepper, and chili powder to taste

Mix the gelatine and cold water together and let stand until fully dissolved.  Bring water to a boil, then add to mixture with sugar.  While mixture cools, place mayonnaise, cream, and avocado in food processor.  Blend until creamy, and add the cooled gelatine mixture.  Season with salt, pepper, and lemon juice.  Spray a small bread pan or mold with cooking spray, then distribute the mixture evenly.  Refrigerate about 3-4 hours or until firm.  Once ready to serve, dip the bottom of your mold in warm water for 30 seconds to loosen.  Invert on plate drizzled with chipolte sauce.  Garnish with chili powder.  I like to serve this with salsa, adding one chopped chipolte pepper to the mix of onions, tomatoes, and cilantro.  Add a dollop of sour cream and enjoy with chips.