1 envelope of unflavored gelatin
1/4 cup of lemon juice
100g of crumbled Gorgonzola cheese
1 cup of peeled and seeded cucumber, grated coarse and drained
4 tablespoons of chopped parsley
2 tablespoons of chopped red pepper
1 tablespoon of capers, well washed
1 tablespoon of finely chopped onion
Salt and black pepper to taste
1 cup of whipped cream
1 envelope of unflavored gelatin
1/4 cup of lemon juice
100g of crumbled Gorgonzola cheese
1 cup of peeled and seeded cucumber, grated coarse and drained
4 tablespoons of chopped parsley
2 tablespoons of chopped red pepper
1 tablespoon of capers, well washed
1 tablespoon of finely chopped onion
Salt and black pepper to taste
1 cup of whipped cream
Mix the gelatin with lemon juice
Add 1 cup of boiling water and stir until dissolved well. Reserve
Combine the cheese, cucumber, parsley, red pepper, capers, and onion
Season with salt and black pepper
Join the dissolved gelatin and mix
Place over a bowl with ice and water and stir without stopping until it cools and starts to thicken
Gradually add the whipped cream and mix delicately
Pour into molds of about 7cm in diameter
Return to the refrigerator until firm
Unmold at serving time
Serves 10 people.
