Name: Tricolor Cheese Mousse with Chile
Prep time: 45 min
Cook time: PTnullM
Yield: 10
Cuisine: Mexicana
Ingredients: 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.