Prosciutto and Ricotta Mousse

Name: Prosciutto and Ricotta Mousse
Yield: 12
Ingredients: 1 cup of chicken broth; 1 envelope of gelatin; 1/2 small onion; 1 can of prosciutto; 100g of fresh ricotta cheese, crumbled; 1/4 cup of parsley leaves; 1 tablespoon of English Worcestershire sauce; Black pepper to taste

1
1 cup of chicken broth
2
1 envelope of gelatin
3
1/2 small onion
4
1 can of prosciutto
5
100g of fresh ricotta cheese, crumbled
6
1/4 cup of parsley leaves
7
1 tablespoon of English Worcestershire sauce
8
Black pepper to taste

Ingredients

1
1 cup of chicken broth
2
1 envelope of gelatin
3
1/2 small onion
4
1 can of prosciutto
5
100g of fresh ricotta cheese, crumbled
6
1/4 cup of parsley leaves
7
1 tablespoon of English Worcestershire sauce
8
Black pepper to taste

Directions

1
1 In a small saucepan, bring half a cup of chicken broth to a simmer
2
2 Strain the liquid into a blender and add gelatin
3
Cover and blend for 50 seconds
4
3 Add the onion, prosciutto, ricotta, parsley, Worcestershire sauce, and black pepper to taste
5
Blend until smooth
6
Blend in high speed until the mixture is smooth
7
Without stopping, gradually add the remaining broth
8
4 Pour into a mold and refrigerate until firm
9
Unmold and serve on lettuce leaves.