1 1/2 soup spoonful of unflavored gelatin
3/4 cup of chicken broth
350g of cooked lean prosciutto, cut into pieces
200g of Gorgonzola cheese
6 fresh parsley leaves
2 crushed garlic cloves
3/4 cup of heavy cream or fresh cream without the serum
2 large egg whites
to taste: black pepper
For garnishing: mayonnaise, cooked prosciutto strips, and parsley
1 1/2 soup spoonful of unflavored gelatin
3/4 cup of chicken broth
350g of cooked lean prosciutto, cut into pieces
200g of Gorgonzola cheese
6 fresh parsley leaves
2 crushed garlic cloves
3/4 cup of heavy cream or fresh cream without the serum
2 large egg whites
to taste: black pepper
For garnishing: mayonnaise, cooked prosciutto strips, and parsley
In a small bowl, sprinkle the gelatin over 3 soup spoons of cold water and let it rest for 5 minutes
Add the hot chicken broth and mix until the gelatin dissolves
Grind the prosciutto, Gorgonzola cheese, parsley, and garlic in a food processor
Mix well with the gelatin
If using fresh cream, beat until it thickens slightly
Add to the previous mixture
Beat the egg whites into a fluffy consistency but not too stiff
Add to the prosciutto mixture carefully
Season to taste with black pepper
Pour the mousse into 8 individual molds and refrigerate for 2 hours or overnight
To serve, unmold and garnish with mayonnaise, prosciutto strips, and parsley
Serves 8.
