2 envelopes of unflavored gelatin, colorless and flavorless
1 quart of cold water
2 cans of light cream
250 grams of crumbled goat cheese
1 tablespoon of oregano
Salt and black pepper to taste
1/2 cup of olive oil
3 tablespoons of chopped black olives
4 tomatoes, peeled and seeded
2 envelopes of unflavored gelatin, colorless and flavorless
1 quart of cold water
2 cans of light cream
250 grams of crumbled goat cheese
1 tablespoon of oregano
Salt and black pepper to taste
1/2 cup of olive oil
3 tablespoons of chopped black olives
4 tomatoes, peeled and seeded
Dissolve the gelatin in four tablespoons of cold water and, after a few minutes, mix it with the remaining liquid, stirring until dissolved, and place it in a warm water bath to dissolve completely. Reserve
In a saucepan, heat the light cream and goat cheese over low heat, stirring constantly, until melted
Add the oregano, a pinch of black pepper, and if needed, a pinch of salt
Remove from heat and add the gelatin, passing it through a strainer to remove lumps
Mix vigorously and pour the mixture into an English pound cake mold greased with olive oil
Place in the refrigerator for 2 hours
Prepare the sauce by mixing half cup of olive oil with chopped black olives and seasoning with black pepper
To serve, unmold, arrange the tomato slices around it, and drizzle the sauce over the top
