Ricotta Flan with Cucumber and Salt (Cucumber and Ricotta Salad)

Name: Ricotta Flan with Cucumber and Salt
Yield: 8
Ingredients: 1 tablespoon of unflavored gelatin; 1/2 cup of cold water; 1/2 teaspoon of salt; 1 1/2 cups of peeled and grated cucumbers; 800 grams of ricotta cheese, well drained; 2 tablespoons of finely chopped onion; 1/2 cup of mayonnaise; 1/2 cup of well-chopped salted cucumber

1
1 tablespoon of unflavored gelatin
2
1/2 cup of cold water
3
1/2 teaspoon of salt
4
1 1/2 cups of peeled and grated cucumbers
5
800 grams of ricotta cheese, well drained
6
2 tablespoons of finely chopped onion
7
1/2 cup of mayonnaise
8
1/2 cup of well-chopped salted cucumber

Ingredients

1
1 tablespoon of unflavored gelatin
2
1/2 cup of cold water
3
1/2 teaspoon of salt
4
1 1/2 cups of peeled and grated cucumbers
5
800 grams of ricotta cheese, well drained
6
2 tablespoons of finely chopped onion
7
1/2 cup of mayonnaise
8
1/2 cup of well-chopped salted cucumber

Directions

1
In a saucepan, soften the gelatin in cold water, add the salt and bring to low heat
2
Stir until the gelatin dissolves
3
Cut the cucumber in half, remove the seeds, peel, and grate
4
Drain before measuring the quantity
5
Add the gelatin to the ricotta cheese and mix well
6
Add the cucumber and remaining ingredients
7
Pour into a mold with 6 1/2 cup capacity
8
Refrigerate until firm
9
Unmold and serve chilled.