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    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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