1 tablespoon of unflavored gelatin
3/4 cup of beef broth
140g of fudge cake crust
3 tablespoons of mayonnaise
240g of fresh ricotta or cream cheese
3 tablespoons of milk
1 tablespoon of onion paste
salted crackers
1 tablespoon of unflavored gelatin
3/4 cup of beef broth
140g of fudge cake crust
3 tablespoons of mayonnaise
240g of fresh ricotta or cream cheese
3 tablespoons of milk
1 tablespoon of onion paste
salted crackers
Melt the gelatin in a small refrigerator-safe bowl with 2 tablespoons of cold water
Heat it over low heat, stirring until the gelatin is dissolved
Add the beef broth, mix well, and refrigerate until slightly thickened (like egg whites)
Line an English muffin tin (21cm x 12cm x 5cm) with parchment paper or waxed paper
Pour the mixture into the tin
Refrigerate and let it set until almost firm
Mix the fudge cake crust with the mayonnaise
Spoon it over the liquid mixture
Mix the ricotta with the milk and onion paste
Spoon it over the fudge cake crust mixture
Cover with aluminum foil and refrigerate for at least a day
Unmold onto a serving plate, remove the parchment paper, and serve with salted crackers
Yield: 2-3 servings
Tip: Make three separate recipes using different fillings - one with fudge cake crust, one with ham crust, and one with tuna salad.
