2 cups of fresh heavy cream
2 cups of milk
1/2 cup of mayonnaise
1 tablespoon of mustard
2 envelopes of unsweetened, unflavored gelatin
2 cans of preserved palmito
Salt and white peppercorns to taste
Accompaniment
Baking form, 12 x 28 cm, greased with oil
2 cups of fresh heavy cream
2 cups of milk
1/2 cup of mayonnaise
1 tablespoon of mustard
2 envelopes of unsweetened, unflavored gelatin
2 cans of preserved palmito
Salt and white peppercorns to taste
Accompaniment
Baking form, 12 x 28 cm, greased with oil
1
Drain the palmito, reserving 1/4 cup of liquid, and cut it into pieces
2
Place the reserved liquid in a small bowl, sprinkle gelatin on top, and let it sit for five minutes
Bring to a simmer in a water bath, stirring constantly, until the gelatin dissolves. Reserve
3
Combine milk, palmito, mustard, gelatin, and heavy cream in a blender and blend
Add salt, pepper, and finally mayonnaise
Blend again
4
Transfer the mixture to a baking form, cover with plastic wrap, and refrigerate for four hours or until firm
Unmold onto a serving plate and serve with green salad and palmito slices.
