300 g of avocado cut into pieces
1 tablespoon of vinegar
1 envelope of flavorless and odorless gelatin, 3 inches square
4 tablespoons of water
1 cup of natural yogurt
500 g of ricotta cheese passed through a fine-mesh sieve
1/2 teaspoon of ground cinnamon
1 tablespoon of chopped parsley
Salt and black pepper to taste
300 g of avocado cut into pieces
1 tablespoon of vinegar
1 envelope of flavorless and odorless gelatin, 3 inches square
4 tablespoons of water
1 cup of natural yogurt
500 g of ricotta cheese passed through a fine-mesh sieve
1/2 teaspoon of ground cinnamon
1 tablespoon of chopped parsley
Salt and black pepper to taste
Temper the avocado with salt and vinegar, then set aside
Dissolve the gelatin in water and microwave for about 40 seconds
Combine the dissolved gelatin with yogurt and mix well
Blend the yogurt, ricotta cheese, avocado, cinnamon, and parsley in a blender until smooth
Blend lightly
Adjust the seasoning and pour into an oiled mold
Cover with plastic wrap and refrigerate for 6 hours
When serving, unmold onto a plate and garnish with sliced apple and ground black pepper.
