For the tomato gelatin
2 flavorless gelatin envelopes
1/3 cup boiling water
1/2 small onion
3 medium-sized tomatoes, seeds removed, cut into four pieces
salt and black pepper to taste
1/2 cucumber cut into cubes
1 carrot cut into cubes
2 cups of chopped cabbage not too fine
For the cheese gelatin
1 tablespoon flavorless gelatin
1/2 cup boiling water
1 lemon rind
1/4 cup small onion
salt to taste
1 tablespoon lemon juice
1 cup ricotta or cream cheese
For the tomato gelatin
2 flavorless gelatin envelopes
1/3 cup boiling water
1/2 small onion
3 medium-sized tomatoes, seeds removed, cut into four pieces
salt and black pepper to taste
1/2 cucumber cut into cubes
1 carrot cut into cubes
2 cups of chopped cabbage not too fine
For the cheese gelatin
1 tablespoon flavorless gelatin
1/2 cup boiling water
1 lemon rind
1/4 cup small onion
salt to taste
1 tablespoon lemon juice
1 cup ricotta or cream cheese
Prepare the tomato gelatin: place the gelatin and water in a blender
Cover and blend at high speed for 40 seconds
Stop and add the onion, tomatoes, salt, and black pepper
Cover and blend at high speed for another 15 seconds
Add the vegetables gradually and stop the blender
Pour into a round mold and refrigerate until firm
Then prepare the cheese gelatin
Place the gelatin and water in a blender
Cover and blend at high speed for 40 seconds
Stop and add the remaining ingredients
Cover and blend at high speed for 15 seconds to obtain a smooth mass
Pour into a mold with a capacity of 2 cups, and refrigerate until firm
Unmold the tomato gelatin onto a round plate, place the cheese gelatin on top, and garnish with chicory and tomato slices
