2 envelopes of unsalted white gelatin
1/2 cup freshly squeezed lime juice (120 ml)
2 cups boiling water (480 ml)
1 cup crumbled gorgonzola cheese (200 g)
2 cups cucumber, peeled and seeded, coarsely grated
8 tablespoons chopped fresh parsley
4 tablespoons finely chopped red bell pepper
2 tablespoons chopped pickled caper berries
2 tablespoons finely chopped onion
1 teaspoon salt or to taste
1 pinch black pepper
2 cups heavy cream (480 ml)
2 envelopes of unsalted white gelatin
1/2 cup freshly squeezed lime juice (120 ml)
2 cups boiling water (480 ml)
1 cup crumbled gorgonzola cheese (200 g)
2 cups cucumber, peeled and seeded, coarsely grated
8 tablespoons chopped fresh parsley
4 tablespoons finely chopped red bell pepper
2 tablespoons chopped pickled caper berries
2 tablespoons finely chopped onion
1 teaspoon salt or to taste
1 pinch black pepper
2 cups heavy cream (480 ml)
Mix gelatin over lime juice in a refractory bowl
Add boiling water and stir until dissolved. Reserve
Combine cheese, cucumber, parsley, bell pepper, caper berries, onion, salt, and black pepper in a large bowl
Season with salt and black pepper to taste
Add dissolved gelatin mixture and mix well
Place over an ice bath and whisk constantly until thickened
Using a blender, beat heavy cream until soft peaks form and gradually add to the gorgonzola mixture
Mix delicately
Distribute mousse among 16 molds of 8 cm diameter
Chill in refrigerator for about 1 hour or until firm
Unmold and serve with toasted bread slices cut into triangles
111 calories per serving
If desired, use a decorative mold or one with a hole in the center, capable of holding 2 liters
Aperitif or brut champagne
$M
Chandon, Brazil
$$ Prosecco di Valdobbiadene or Prosecco di Conegliano (from various producers), Italy
$$$ Bollinger Champagne, France
