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 slice; 100 g of fresh ricotta cheese, cut into pieces; 1/4 cup of chopped parsley; 1 tablespoon (of a spoon) of English-style pepper sauce

1
1 cup of chicken broth
2
1 envelope of gelatin
3
1/2 small onion
4
1 can of prosciutto slice
5
100 g of fresh ricotta cheese, cut into pieces
6
1/4 cup of chopped parsley
7
1 tablespoon (of a spoon) of English-style pepper sauce

Ingredients

1
1 cup of chicken broth
2
1 envelope of gelatin
3
1/2 small onion
4
1 can of prosciutto slice
5
100 g of fresh ricotta cheese, cut into pieces
6
1/4 cup of chopped parsley
7
1 tablespoon (of a spoon) of English-style pepper sauce

Directions

1
· Heat 1/2 cup of chicken broth in a small saucepan until boiling point
2
Strain the liquid and add gelatin
3
Cover and blend for about 50 seconds
4
Add the onion, prosciutto, ricotta cheese, parsley, pepper sauce to taste
5
Cover and blend at high speed until the mixture is smooth, without stopping, gradually add the remaining broth
6
Pour into a mold and refrigerate until firm
7
Unmold and serve on lettuce leaves
8
Cut into 12 slices.