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.
Learn more about D´Gari
Ingredients10 portions
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.
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