Salted Cream Mousse

Name: Salted Cream Mousse
Yield: 10
Ingredients: Oil for greasing; 10 clean salt leaves with stems removed; 1 cup of milk; 1 medium onion, cut into small pieces; 1 pot of natural yogurt (200g); 1 cup of mayonnaise; 2 tablespoons of mustard; 1 teaspoon of salt; 1 teaspoon of grated lime zest; 2 tablespoons of chopped parsley; 2 envelopes of unsweetened white gelatin; 1/2 cup of water; 3 egg whites beaten until snowy; Nozes for decorating

1
Oil for greasing
2
10 clean salt leaves with stems removed
3
1 cup of milk
4
1 medium onion, cut into small pieces
5
1 pot of natural yogurt (200g)
6
1 cup of mayonnaise
7
2 tablespoons of mustard
8
1 teaspoon of salt
9
1 teaspoon of grated lime zest
10
2 tablespoons of chopped parsley
11
2 envelopes of unsweetened white gelatin
12
1/2 cup of water
13
3 egg whites beaten until snowy
14
Nozes for decorating

Ingredients

1
Oil for greasing
2
10 clean salt leaves with stems removed
3
1 cup of milk
4
1 medium onion, cut into small pieces
5
1 pot of natural yogurt (200g)
6
1 cup of mayonnaise
7
2 tablespoons of mustard
8
1 teaspoon of salt
9
1 teaspoon of grated lime zest
10
2 tablespoons of chopped parsley
11
2 envelopes of unsweetened white gelatin
12
1/2 cup of water
13
3 egg whites beaten until snowy
14
Nozes for decorating

Directions

1
Grease a 9-inch (22.5 cm) springform pan with oil
2
In a blender, blend the salt with the milk and onion
3
Pour the mixture into a bowl and add the yogurt, mayonnaise, mustard, salt, lime zest, and parsley
4
Mix well
5
Emulsify the gelatin in cold water, then dissolve it over low heat in a small saucepan
6
Add the gelatin to the salted cream mixture
7
Place the bowl over an ice bath and stir occasionally until thickened like whipped cream
8
Fold in the beaten egg whites slowly
9
Transfer the mousse to the prepared pan and refrigerate until set
10
Serve by unmolding and decorating with nuts.