1 tablespoon of unflavored gelatin, dissolved
3 tablespoons of lemon juice
125g Gorgonzola cheese
3/4 cup of warm water
1 cup of grated and peeled cucumber
3 tablespoons of sauce
2 tablespoons of red bell pepper, finely chopped
1 tablespoon of finely chopped onion
1 teaspoon of salt
black pepper to taste
1 cup of slightly whipped or canned heavy cream
1 tablespoon of unflavored gelatin, dissolved
3 tablespoons of lemon juice
125g Gorgonzola cheese
3/4 cup of warm water
1 cup of grated and peeled cucumber
3 tablespoons of sauce
2 tablespoons of red bell pepper, finely chopped
1 tablespoon of finely chopped onion
1 teaspoon of salt
black pepper to taste
1 cup of slightly whipped or canned heavy cream
In a bowl, sprinkle the gelatin over the lemon juice and let it sit for 5 minutes to soften
Then add the warm water and stir until dissolved
Mash the cheese and mix with the cucumber, sauce, red bell pepper, and onion
Add the seasonings and combine with the softened gelatin
Place the bowl in a pan of hot water and ice cubes, stirring occasionally, until the mixture thickens
Add the slightly whipped or canned heavy cream and stir gently
Pour the mixture into a mold that can hold 1.5 liters
Chill in the refrigerator for at least 2 hours or until firm
When serving, remove from the mold and garnish with sprigs of parsley
Serves 6-8 portions
