Cheese mousse with herb vinaigrette

- 1 liter of fresh cream

- Two envelopes gelatin tasteless white powder

- 1/2 tsp curry

- 1/2 cup grated onion

- 200 g. cream cheese at room temperature

- 100 g. Gorgonzola and crushed

- Salt and pepper to taste

cooking method:

- Separate one cup of milk and dissolve the gelatin (5 minutes)

- Place in a water bath to stay liquid.

- Mix the cream and remaining ingredients.

- Finally, add the dissolved gelatin.

- Join a form ring with oil, place a light mousse to chill for at least 3 hours.

Herb sauce

- 1 cup of assorted herbs to taste (I use basil, mint, thyme, parsley and chives).

- 2 cups cherry tomatoes, halved

- Juice of 1/2 lemon

- 1 tablespoon balsamic vinegar or wine

- 1 cup of olive oil

- 150 gr. cut the mozzarella into cubes

- Salt and pepper

how to make:

mix all ingredients and serve around the Mousse desenformada