Party Roulade

Cut the potatoes into small cubes and cook them

Mix together the parsley and 3 spoons of finely chopped lemon balm. Reserve

Combine the two gelatin packs with 4 cups of boiling water and 2 cups of orange juice, and reserve

Prepare the ricotta cheese by blending it in a liquidizer with skimmed milk

Beat until you get a creamy consistency, then add catchup and fondor to taste, and some tuna pieces. Reserve

Now you have at your disposal palm hearts, green beans, canned tuna, cooked eggs, dark cherries, olives, and start building the roulade

Place 2 centimeters of gelatin at the bottom of a mold, then refrigerate until it sets like egg white

Remove and arrange the base with the available ingredients (palm hearts, eggs, etc.), giving free rein to your imagination to form nice designs

Refrigerate until well frozen

Once this part is frozen, place on top a layer of cooked potatoes mixed with half of the ricotta cheese mixture

Spread evenly and add 4 centimeters more of gelatin on top, then decorate the sides of the mold with palm hearts, tuna, eggs, etc

Mix together this layer of gelatin with some of the ingredients and refrigerate until well frozen

Place whatever is left of the ingredients on top to fill the mold uniformly

When serving, remove the mold by passing it through warm water.