Agricola Mousse

Name: Agricola Mousse
Yield: 10
Ingredients: 2 large eggs; 1 medium onion, cut into small pieces; 1 tablespoon of salt; 1/4 cup of lemon juice; 1 quart of olive oil (240 ml); 1 small container of natural yogurt (200 g); 1 tablespoon of cornstarch; 2 envelopes of unflavored gelatin (24 g); 5 cups of agricola leaves; 1 1/2 quarts of water; 2/3 cup of whipped cream, whisked lightly

1
2 large eggs
2
1 medium onion, cut into small pieces
3
1 tablespoon of salt
4
1/4 cup of lemon juice
5
1 quart of olive oil (240 ml)
6
1 small container of natural yogurt (200 g)
7
1 tablespoon of cornstarch
8
2 envelopes of unflavored gelatin (24 g)
9
5 cups of agricola leaves
10
1 1/2 quarts of water
11
2/3 cup of whipped cream, whisked lightly

Ingredients

1
2 large eggs
2
1 medium onion, cut into small pieces
3
1 tablespoon of salt
4
1/4 cup of lemon juice
5
1 quart of olive oil (240 ml)
6
1 small container of natural yogurt (200 g)
7
1 tablespoon of cornstarch
8
2 envelopes of unflavored gelatin (24 g)
9
5 cups of agricola leaves
10
1 1/2 quarts of water
11
2/3 cup of whipped cream, whisked lightly

Directions

1
Mash the eggs, onion, salt, and lemon juice in a blender
2
Do not remove the blades, slowly add the olive oil, allowing it to form a creamy consistency like mayonnaise
3
Transfer the mixture to a bowl and combine with yogurt and cornstarch
4
Mix well
5
Dissolve the gelatin in 1/2 cup of water, let it sit for a few minutes, then place it over low heat, whisking constantly until dissolved
6
Add this mixture to the egg mixture and mix gently
7
Place the agricola leaves with the remaining water in a blender, blend well and add to the previous mixture
8
Distribute the mousse among 10 refrigerator-proof or aluminum molds, each holding 1/2 cup of liquid
9
Refrigerate until firm, then serve inverted with whipped cream lightly whisked
10
(278 calories per serving)