Lemon Mousse with Prosciutto

Name: Lemon Mousse with Prosciutto
Yield: 6
Ingredients: 1/2 cup of black Portuguese olives; 1/3 cup of fresh heavy cream; 1/4 cup of water; 2 tablespoons of lemon juice; 1/2 tablespoon of flavorless and colorless gelatin; 12 slices of cured prosciutto; Salt to taste; Sauce; 1/2 cup of olive oil; 1 tablespoon of chopped fresh parsley; Salt and black pepper to taste; Accessories; 6 molds with 5 cm diameter and 4.5 cm height

1
1/2 cup of black Portuguese olives
2
1/3 cup of fresh heavy cream
3
1/4 cup of water
4
2 tablespoons of lemon juice
5
1/2 tablespoon of flavorless and colorless gelatin
6
12 slices of cured prosciutto
7
Salt to taste
8
Sauce
9
1/2 cup of olive oil
10
1 tablespoon of chopped fresh parsley
11
Salt and black pepper to taste
12
Accessories
13
6 molds with 5 cm diameter and 4.5 cm height

Ingredients

1
1/2 cup of black Portuguese olives
2
1/3 cup of fresh heavy cream
3
1/4 cup of water
4
2 tablespoons of lemon juice
5
1/2 tablespoon of flavorless and colorless gelatin
6
12 slices of cured prosciutto
7
Salt to taste
8
Sauce
9
1/2 cup of olive oil
10
1 tablespoon of chopped fresh parsley
11
Salt and black pepper to taste
12
Accessories
13
6 molds with 5 cm diameter and 4.5 cm height

Directions

1
1
2
In a small refrigerator, combine water and gelatin, whisking constantly
3
Leave it to hydrate for five minutes
4
2
5
Bring the gelatin to a simmer in a bain-marie, whisking constantly until dissolved
6
Remove from heat and reserve
7
3
8
In a blender, beat the heavy cream until firm peaks form
9
Add lemon juice, season with salt, and mix carefully
10
Add the dissolved gelatin and mix
11
Grease molds with oil and fill with mousse
12
Refrigerate for six hours or until firm
13
Sauce
14
Beat ingredients with a spoon or in a blender
15
Assembly
16
In individual plates, unmold the mousse and, around each one, arrange two slices of prosciutto from Parma
17
Drizzle with parsley sauce, distribute black olives around, and serve immediately.