Vegetables and Cheese Mousse

1 1/3 cup chopped gorgonzola cheese (decrease the amount if you want to stick with a lighter taste)
1 1/2 cup cream cheese or curd
3/4 cup mayonnaise
2 cups chopped carrot
2 cups chopped celery
1 1/2 cup of heavy cream
Gelatin envelopes 3 White powder
1/4 cup water
2 tbsp lemon juice
salt and pepper to taste
Optional
1 1/2 cup chopped walnuts

Procedure:

Let soak for 5 minutes, the gelatin in water mixed with lemon juice. In food processor, place the cheese and mayonnaise and blend until smooth. Move to a bowl, adding the celery and carrot (if using nuts mix them together).
Melt the gelatin over low heat in a double boiler, stirring constantly, then add the cheese mixture. Season with salt and pepper.
Beat the cream until point chatilly and acrescentea mixture, mixing it without crashing, with movements from the bottom up.
Olive oil or grease with a form of pudding about 22 cm in diameter and pour the mixture leveling the next. Cover with plastic wrap and refrigerate for about 4 hours or until firm. Unmold and garnish to taste.