'1 kg of camemberts'
'3 soup spoons of olive oil'
'1 medium onion, finely chopped or pureed in a machine'
'one small leaf of parsley, finely chopped or pureed in a machine'
'1 garlic clove, crushed or minced'
'salsa, cumin, and chives, finely chopped or pureed in a machine'
'1 to 2 peppers, seeded and chopped or pureed in a machine'
'juice from 2 limes'
'a small piece of rosemary, crushed or minced'
'5 to 6 tomatoes, peeled and seeded, chopped or pureed in a machine'
'one cup of coconut milk'
'cup of cow's milk'
'to taste salt'
'8 soup spoons of cornstarch'
'1 cup of chicken broth'
'2 to 3 sheets of red gelatin'
'1 kg of camemberts'
'3 soup spoons of olive oil'
'1 medium onion, finely chopped or pureed in a machine'
'one small leaf of parsley, finely chopped or pureed in a machine'
'1 garlic clove, crushed or minced'
'salsa, cumin, and chives, finely chopped or pureed in a machine'
'1 to 2 peppers, seeded and chopped or pureed in a machine'
'juice from 2 limes'
'a small piece of rosemary, crushed or minced'
'5 to 6 tomatoes, peeled and seeded, chopped or pureed in a machine'
'one cup of coconut milk'
'cup of cow's milk'
'to taste salt'
'8 soup spoons of cornstarch'
'1 cup of chicken broth'
'2 to 3 sheets of red gelatin'
'Rinse the camemberts well, after peeling and removing any dark skin from the sides.'
'Heat the olive oil in a pan, add the seasonings and camemberts, add water, cover, and let it simmer.'
'Dissolve the gelatin in the chicken broth that has been diluted and place it at the bottom of a shell-shaped mold or a slightly wetted mold with some oil; complete the claws and legs with red tomato and let it chill.'
'While this is happening, grate the coconut and remove the milk by squeezing it into a napkin.'
'Place it on heat along with the milk, a little of the camembert cream, salt, and cornstarch that has been dissolved in a little cold milk; stir constantly to cook and thicken.'
'Carefully place it over the gelatin once firm and let everything chill.'
'When serving, unmold it onto a platter and arrange the camemberts with the cream.'