HEARTS OF PALM MOUSSE

Ingredients :

1 large can of hearts of palm (1 lb 14 oz / 850 g)

4 cups ricotta cheese

1 tablespoon Worcestershire Sauce

1 tablespoon mustard

1 tablespoon shredded onion

1 tablespoon chopped parsley

4 tablespoons water

2 tablespoons unflavored gelatin

Watercress for decoration

Salt

Pepper

Preparation:

Soften gelatin in water. Place over low fire until dissolved. Remove from fire and cool.

Place all ingredients except parsley in the blender or processor.

Blend or process until a soft cream is obtained. Reduce speed and add gelatin.

Add chopped parsley and mix. Season to taste.

Pour into a lightly oiled pan and refrigerate until mousse sets.

Invert onto a serving platter and garnish with watercress.

6 – 8 servings

154 calories per serving

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