Tricolor Cheese Mousse with Chile

D´Gari
Try this delicious tricolor mousse with poblano chili, goat cheese, and ancho chili, the perfect combination of flavors and creamy consistency that you will love. This mousse recipe is an excellent option for a spicy snack, very colorful. Serve it with salty crackers.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 envelopes D'Gari® unflavored powdered gelatin, 14 g.
  • 5 tablespoons water, 70 ml.
  • 2 cups milk, 500 ml., white strip
  • 1 cup cream cheese, 150 g., white strip
  • 1 1/2 cups goat cheese, 225 g., white strip
  • 1 teaspoon garlic powder, 8 g., white strip
  • 1 teaspoon onion powder, 8 g., white strip
  • 1 teaspoon white pepper, 8 g., white strip
  • salt, white strip
  • vegetable oil, for greasing
  • 2 cups milk, 500 ml., green strip
  • 1 cup cream cheese, 190 g., green strip
  • 1 cup Poblano chile, 200 g., roasted and deveined, green strip
  • 1/4 onions, roasted, green strip
  • 1/4 cups cilantro, green strip
  • salt, green strip
  • pepper, green strip
  • 2 envelopes D'Gari® unflavored powdered gelatin, 14 g., green strip
  • 1 cup milk, 250 ml., red strip
  • 1 cup evaporated milk, 250 ml., red strip
  • 1 cup cream cheese, 150 g., red strip
  • 4 ancho chiles, without stem, veins or seeds, soaked in water, red strip
  • 1 teaspoon chicken broth, 8 g., red strip
  • pepper, red strip
  • 2 envelopes D'Gari® unflavored powdered gelatin, 14 g., red strip
  • cilantro, for decorating
  • saltine crackers, for garnish
Preparation
45 mins
Low
  • Dissolve a packet of unflavored D´Gari® gelatin in water and mix very well. Let it rest for 5 minutes or until set and melt in a water bath or in the microwave in 5-second intervals. Repeat the process with each packet. Set aside.
  • For the goat cheese mousse, blend the milk, cream cheese, goat cheese, garlic powder, onion powder, white pepper, and previously hydrated and melted gelatin. Pour into a greased rectangular dish with vegetable oil and refrigerate until set.
  • For the poblano chili mousse, blend the milk, cream cheese, poblano chili, roasted onion, cilantro, salt, pepper, and hydrated and melted gelatin. Set aside.
  • For the ancho chili mousse, blend the milk, evaporated milk, cream cheese, ancho chili, powdered broth, pepper, hydrated and melted gelatin. Set aside.
  • Once set, cut two lines at the ends and remove the cheese mousse from both ends until only the middle one remains, pour the poblano chili mousse preparation on the left end and the ancho chili mousse preparation on the right end. Refrigerate for 20 minutes or until set. Reserve the leftover cheese mousse.
  • Melt the goat cheese mousse again for 40 seconds in the microwave, or until dissolved. Let it cool and pour the rest over the tricolor mousse until the dish is full and refrigerate until set.
  • Carefully unmold, decorate with cilantro. Serve with crackers and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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