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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 spicy snack option, very colorful. Accompany it with salty crackers.
2 envelopes D´Gari® unflavored powdered gelatin, 14 g.
5 tablespoons Water, 70 ml.
2 cups milk, 500 ml., White stripe
1 cup cream cheese, 150 g., White stripe
1 1/2 cups goat cheese, 225 g., White stripe
1 teaspoon garlic powder, 8 g., White stripe
1 teaspoon onion powder, 8 g., White stripe
1 teaspoon white pepper, 8 g., White stripe
to taste salt, white stripe
enough vegetal oil, to grease
2 cups milk, 500 ml., Green stripe
1 cup cream cheese, 190 g., Green stripe
1 cup poblano pepper, 200 g., Roasted and deveined, green stripe
1/4 onions, roasted, green stripe
1/4 cups coriander, green stripe
to taste salt, green stripe
to taste black pepper, green stripe
2 envelopes D´Gari® unflavored powdered gelatin, 14 g., Green stripe
1 cup milk, 250 ml., Red stripe
1 cup evaporated milk, 250 ml., Red stripe
1 cup cream cheese, 150 g., Red stripe
4 ancho chili peppers, without tail, veins or seeds, hydrated in water, red stripe
1 teaspoon chicken broth, 8 g., Red stripe
to taste black pepper, red stripe
2 envelopes D´Gari® unflavored powdered gelatin, 14 g., Red stripe
enough coriander, to decorate
enough cracker, To accompany
Preparation
Dissolve an envelope of unflavored D'Gari® gelatin powder in the water and mix well. Let stand for a few minutes until set and melt in a water bath or in the microwave in 5 seconds. Repeat the process with each envelope. Reservation.
For the goat cheese mousse, blend the milk, cream cheese, goat cheese, garlic powder, onion powder, white pepper and the previously hydrated and melted gelatin. Pour into a rectangular baking dish greased with vegetable oil and refrigerate until set.
For the poblano pepper mousse, blend the milk, the cream cheese, the poblano pepper, the roasted onion, the coriander, the salt, the pepper, the hydrated and melted gelatin. Reservation.
For the ancho chili mousse, blend the milk, the evaporated milk, the cream cheese, the ancho chili, the bouillon powder, the pepper, the hydrated and melted gelatin. Reservation.
Once curdled, cut two lines at the ends and remove the cheese mousse from both ends until only the one in the middle is left, pour the poblano pepper mousse preparation on the left end and the poblano mousse preparation on the right end. chili pepper. Refrigerate for 20 minutes or until set.
Melt the goat cheese mousse again for 40 seconds in the microwave, or until it dissolves. Let cool and pour the rest over the tricolor mousse until the refractory is filled and refrigerate until set.
Unmold carefully, decorate with coriander. Accompany with cookies and enjoy.
PRESENTATION
Unmold, decorate with cilantro. Accompany with cookies and enjoy.
TIPS
To remove the mousse from the mold easier, use non-stick plastic on the baking dish.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
165.3
kcal
8.27%
Carbohydrate, by difference
6.5
g
2.17%
Protein
4.4
g
8.8%
Total lipid (fat)
13.8
g
21.23%
100
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