1/3 cup of water
1 envelope of unflavored gelatin, colorless
5 small parsley leaves (one with stems), cut into pieces
1/4 cup of chopped fresh parsley (stems and leaves) tightly packed in a cup
1/2 medium onion, cut into pieces
1 cup of milk
2 tablespoons of chopped fresh tarragon
1 cup of cream
3/4 cup of chicken broth
Olive oil for greasing
1/4 cup of green mustard
Parsley leaves for decorating
Grissini crackers to accompany
1/3 cup of water
1 envelope of unflavored gelatin, colorless
5 small parsley leaves (one with stems), cut into pieces
1/4 cup of chopped fresh parsley (stems and leaves) tightly packed in a cup
1/2 medium onion, cut into pieces
1 cup of milk
2 tablespoons of chopped fresh tarragon
1 cup of cream
3/4 cup of chicken broth
Olive oil for greasing
1/4 cup of green mustard
Parsley leaves for decorating
Grissini crackers to accompany
In a refrigerator, sprinkle the water with gelatin and let it rest for five minutes
Put it on low heat in a bain-marie until dissolved
Set aside
In a blender, blend parsley, thyme, onion, milk, tarragon, cream, and chicken broth for one minute
Add the requeijao and cook over medium heat, stirring occasionally, for two minutes or until slightly thickened
Remove from heat, add dissolved gelatin, and mix well
Pour into a 20 cm diameter mold with a paper-thin layer of parchment paper, grease the paper and sides with olive oil
Refrigerate for three hours or until firm
Unmold, cover with green mustard, decorate with parsley leaves, and serve with grissini crackers
