Mousse
2 cups of palm cream in ajar
2 envelopes of unsweetened gelatin
2 tablespoons (scant 1/4 cup) of milk
1 tablespoon of mustard
2 tablespoons (scant 1/4 cup) of fresh whipped cream
Salt and white pepper to taste
1/2 cup of mayonnaise
Salad
Arugula leaves
Optional
Form a 12 x 28 cm English-style bundt pan
Mousse
2 cups of palm cream in ajar
2 envelopes of unsweetened gelatin
2 tablespoons (scant 1/4 cup) of milk
1 tablespoon of mustard
2 tablespoons (scant 1/4 cup) of fresh whipped cream
Salt and white pepper to taste
1/2 cup of mayonnaise
Salad
Arugula leaves
Optional
Form a 12 x 28 cm English-style bundt pan
Drain the palm cream, reserving 1/4 cup of the liquid, and cut it into cubes (reserve some slices for garnish)
Place the reserved liquid in a small bowl, sprinkle gelatin on top, and let it rest for five minutes
Heat over low heat in a water bath, stirring constantly, until the gelatin dissolves. Reserve
Combine milk, palm cream, mustard, gelatin, and whipped cream in a blender and blend
Add salt, pepper, and finally mayonnaise
Blend again
Grease the pan with oil
Transfer the mixture to the pan
Cover with plastic wrap and refrigerate for four hours or until firm
Unmold over a serving plate and serve with arugula leaves and palm cream
