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Mousses : These sweet and savory foamy creations will help cooks get through the holiday season.

November 13, 1986

3 hard-cooked eggs, coarsely sieved

1/2 cup mayonnaise

1 tablespoon grated onion

Dash Worcestershire sauce

1 (4-ounce) jar black or red caviar

2 teaspoons lemon juice

White pepper

Red, black and golden caviar or minced parsley

Toast points

Sprinkle gelatin over water to soften 10 minutes. Combine eggs, mayonnaise, onion and Worcestershire. Carefully fold in caviar.

Place gelatin mixture over simmering water, stirring until dissolved, then cool. Add to caviar mixture. Stir in lemon juice and season to taste with white pepper.

Spoon into lightly oiled 1 1/2-cup tiered mold. Chill 4 hours or until set. Unmold onto serving platter. Garnish top of mold with strips of red, black and gold caviar or minced parsley. Serve with toast points. Makes 8 to 12 appetizer servings.

AVOCADO MOUSSE

3 small avocados

1 cup boiling water

1 (3-ounce) package lime gelatin

1 envelope unflavored gelatin

1/4 cup cold water

1 teaspoon salt

1/4 teaspoon seasoned pepper

1/3 cup lemon juice

1 tablespoon finely chopped onion

1/2 cup mayonnaise

2 egg whites

Tortilla chips

Cut avocados in halves, remove pits and scoop out avocado flesh, leaving 1/4-inch shell. Reserve avocado pulp. Place shells, cut side down, on baking sheet and freeze until shells hold shape.

Add boiling water to lime gelatin and stir until dissolved. Mix unflavored gelatin with cold water in small saucepan. Stir over medium heat until gelatin is dissolved, about 1 minute. Add to lime gelatin. Stir in salt and pepper. Chill until slightly thickened.

Puree avocado flesh in food processor or blender to make 1 1/4 cups. Mix in lemon juice, onion and mayonnaise. Beat in thickened gelatin. In large bowl, beat egg whites until soft peaks form. Fold in avocado-gelatin mixture. Pour into frozen shells. Pour remaining mousse mixture into any desired mold. Chill until firm, about 4 hours or more. Unmold, if using mold. Serve with tortilla chips. Makes 6 servings.

GOAT CHEESE MOUSSE

1 envelope unflavored gelatin

1/2 cup cold water

1/2 cup milk

1/2 cup mayonnaise

8 ounces fresh goat cheese

1/2 cup whipping cream

Large grape or citrus leaves

Dark or light grapes

Soften gelatin in water in small saucepan. Stir over low heat to dissolve. Stir milk into gelatin. Chill until mixture begins to thicken at edges, about 25 minutes. (Watch carefully for it will thicken quickly once it begins.)

While mixture is thickening, blend mayonnaise and goat cheese with electric mixture until smooth. Whip cream. Blend mayonnaise mixture into chilled gelatin mixture. Fold in whipped cream. Turn into 3-cup mold. Chill until set. Unmold onto plate lined with grape or citrus leaves and surround with grapes. Makes 12 appetizer servings.

CUCUMBER MOUSSE

2 cucumbers

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

3/4 teaspoon salt

1/2 teaspoon white pepper

1/2 cup mayonnaise

1 envelope gelatin

1/2 cup whipping cream, whipped

Romaine lettuce leaves

Cucumber slices, chilled

Toast rounds or crackers

Peel cucumbers, cut in halves and remove seeds. Blanch about 5 minutes in 1 cup boiling water to which lemon juice has been added. Drain well and put through fine sieve or in blender.

When pulp is cool, add Worcestershire, salt, white pepper and mayonnaise. Soften gelatin in 1 tablespoon cool water and dissolve in 1 tablespoon hot water. Add to cucumber mixture. Fold in whipped cream.

Turn into chilled, well-cleaned and rinsed large juice can opened at both ends, with bottom end covered with plastic wrap, foil or wax paper to keep mousse from falling out. Cover top end of can with wax paper or foil. Chill until firm.

Unmold onto large romaine lettuce leaves and serve over cucumber slices, toast rounds or crackers. Makes 6 appetizer servings.

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