Lemon and Yogurt Mousse with Beetroot and Carrot ("Rural-Style Mousse")

Name: Lemon and Yogurt Mousse with Beetroot and Carrot
Yield: 16
Ingredients: 2 boxes of lemon-flavored gelatin, 120g each; 2 cups of boiling water (480ml); 1 cup of cold water (240ml); 1 and 1/2 cups of mayonnaise (300g); 2 pots of natural yogurt (400g); 2 cups of chopped beetroot (200g); 1 cup of grated carrot (105g); To taste: salt

1
2 boxes of lemon-flavored gelatin, 120g each
2
2 cups of boiling water (480ml)
3
1 cup of cold water (240ml)
4
1 and 1/2 cups of mayonnaise (300g)
5
2 pots of natural yogurt (400g)
6
2 cups of chopped beetroot (200g)
7
1 cup of grated carrot (105g)
8
To taste: salt

Ingredients

1
2 boxes of lemon-flavored gelatin, 120g each
2
2 cups of boiling water (480ml)
3
1 cup of cold water (240ml)
4
1 and 1/2 cups of mayonnaise (300g)
5
2 pots of natural yogurt (400g)
6
2 cups of chopped beetroot (200g)
7
1 cup of grated carrot (105g)
8
To taste: salt

Directions

1
In a large bowl, dissolve the gelatin in boiling water
2
Add cold water and mix well
3
Gradually add the hot gelatin mixture to the mayonnaise, mixing thoroughly
4
Combine with yogurt and mix carefully
5
Chill in the refrigerator for several minutes until it reaches the consistency of raw egg white
6
Add beetroot and carrot
7
Taste and adjust seasoning if necessary
8
Pour into a mold that holds 8 cups, lightly greased with oil, and refrigerate for about 3 hours or until firm
9
Demold and decorate to taste
10
204 calories per serving
11
Note: If the gelatin mixture becomes too firm, place the bowl over hot water and mix to melt slightly to achieve the correct consistency.