2 envelopes of unflavored gelatin, white
1/2 cup freshly squeezed lime juice (120 ml)
2 cups boiling water (480 ml)
1 cup crumbled Gorgonzola cheese (200 g)
2 cups peeled and seeded cucumber, coarsely grated
8 tablespoons chopped fresh parsley
4 tablespoons chopped red pepper
2 tablespoons chopped pickled caper
2 tablespoons finely chopped onion
1 teaspoon salt or to taste
a pinch of black pepper
2 cups heavy cream fresh (480 ml)
2 envelopes of unflavored gelatin, white
1/2 cup freshly squeezed lime juice (120 ml)
2 cups boiling water (480 ml)
1 cup crumbled Gorgonzola cheese (200 g)
2 cups peeled and seeded cucumber, coarsely grated
8 tablespoons chopped fresh parsley
4 tablespoons chopped red pepper
2 tablespoons chopped pickled caper
2 tablespoons finely chopped onion
1 teaspoon salt or to taste
a pinch of black pepper
2 cups heavy cream fresh (480 ml)
In a refrigerator-safe bowl, sprinkle the gelatin over the lime juice
Add the boiling water and mix until dissolved well. Reserve
In a large bowl, combine the cheese, cucumber, parsley, red pepper, caper, and onion
Season with salt and black pepper
Add the dissolved gelatin and mix
Place on a bowl with ice and water and mix without stopping until it cools and starts to thicken
In a blender, whip the heavy cream until soft peaks form and gradually add to the Gorgonzola mixture
Mix delicately
Distribute the mousse among 16 molds of 8 cm diameter
Refrigerate for about 1 hour or until firm
Unmold and serve with toasted bread cut into triangles
111 calories per serving
OBS.: If desired, use a decorative mold or a hole-in-the-middle mold with a capacity for 2 liters
Bubbly wine or champagne brut
$ M
Chandon, Brazil
$ to $$$ Prosecco di Valdobbiadene or Prosecco di Conegliano (from various producers), Italy
$$$ Champagne Bollinger, France
