Poblano Roll with Nogada Mousse

Santa Clara ®
Chiles en nogada is a very representative dish of Mexico, especially in the month of September; Dare to try this original and fun appetizer with its exquisite nogada made of goat cheese and walnuts, you'll want more!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 8 Poblano chiles, roasted and deveined (300 grams)
  • 1 cup flour
  • 2/3 cups Santa Clara® whole milk
  • 200 grams panela cheese
  • 4 eggs
  • salt and pepper
  • 100 grams goat cheese
  • 1/2 cups walnuts
  • 1 tablespoon sherry
  • 1/2 cups Santa Clara® whole milk
  • 2 tablespoons sugar
  • 7 grams unflavored gelatin powder, rehydrated
  • 1 cup whipped cream
  • 3/4 cups pomegranate
  • parsley, for decoration
Preparation
2h 20 mins
10 mins
Low
  • Preheat the oven to 150°C.
  • Blend the poblano chile, flour, Santa Clara® whole milk, panela cheese, eggs, salt, and pepper.
  • Pour onto a silicone baking sheet, spread, and bake for 10 minutes until firm.
  • Blend the goat cheese, walnuts, sherry, cream, sugar, and add the gelatin in a thin stream.
  • Gently fold in the whipped cream, being careful not to deflate it.
  • Spread the nogada over the poblano chile sheet, covering it completely.
  • Roll up and refrigerate for 2 hours until firm.
  • Cut into slices and decorate with pomegranate and parsley.

Nutritional Information

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