1/2 cup of "requesón" cheese (*Translator's note: this cheese could be changed for Ricotta cheese)
1 cup of cold of salty whipping cream (*Translator's note: this cream must not be sweet)
1 bag of natural gelatin
Add salt and pepper to taste
Procedure:
1.- Cook the nopal leaves in sufficient water to cover them and salt. Drain the water and blend them (without water).
2.- In another bowl, add ¼ cup of water to the gelatin and let rest for 3 minutes. Heat in bain-marie for the gelatin to dissolve. Turn off the fire and let cool at room temperature.
3.- In another bowl, whip the cream cheese until it is soft, add the "requesón" cheese, cream, salt and pepper, and whip until they are perfectly incorporated.
4.- Add the blended mix to the cheese mix and whip until it is uniform. Add the lukewarm gelatin and mix at medium speed until the ingredients are mixed well.
5.- Grease an appropriate container and pour the mix. Put in the refrigerator until the mix is hard. Take off the container and serve.
Grupo de Alimentación Natural:
Paseo de los Tamarindos 400 - A Piso 31 Col. Bosques de las Lomas • Tel / Fax.: 5520 1369 / 5540 3082 developed by | mitaro.com.mx
PRONAHI: Bernal Díaz del Castillo No. 17 • Col. Tadeo de Niza Cd. Sahagún Hgo.• Tel. / Fax: 01 791 913 4043
NOPAL MOUSSE
4 - 6 Servings
Ingredients:
Procedure: