10 bunches of salt with leaves, cleaned
1 quart of milk (240 ml)
1 medium onion, cut into pieces
1 small cup of natural yogurt (200 g)
1 quart of mayonnaise
2 tablespoons of mustard
1 teaspoon of salt
1 teaspoon of grated lime rind
2 tablespoons of chopped parsley
2 envelopes of unflavored gelatin (24 g )
1/2 quart of water (120 ml)
3 egg whites
10 bunches of salt with leaves, cleaned
1 quart of milk (240 ml)
1 medium onion, cut into pieces
1 small cup of natural yogurt (200 g)
1 quart of mayonnaise
2 tablespoons of mustard
1 teaspoon of salt
1 teaspoon of grated lime rind
2 tablespoons of chopped parsley
2 envelopes of unflavored gelatin (24 g )
1/2 quart of water (120 ml)
3 egg whites
Blend in a blender, the salt with the milk and onion
Put it in a bowl and add the yogurt, mayonnaise, mustard, salt, lime rind, and parsley
Mix well
Sprinkle the gelatin over the water, let it hydrate for a few minutes and heat it over low heat until dissolved
Add to the salt mixture
Put the bowl over a basin with ice and water and stir occasionally until thickened like raw egg whites
Add the beaten egg whites and mix delicately
Transfer to a 9-inch (22.5 cm) diameter mold, greased with oil
Refrigerate until firm
When serving, unmold and decorate with nuts
139 calories per serving
