2 sprigs of parsley - leaves only
1 clove of pressed fresh garlic
1/2 medium jalapeno pepper (remove seeds)
1 can (7.6 ounces) Nestle's Media Crema (found in Publix canned milk section)
1/2 cup mayonnaise
1 envelope of Knox gelatin dissolved in 1/4 cup water
Dash of salt
Place all ingredients in a blender and blend on high. Spray a four-cup mold with non-stick spray. Add mousse, cover, and refrigerate overnight. Unmold and serve with plain crackers or bruschetta toasts.
1 envelope of Knox gelatin dissolved in 1/4 cup water
Dash of salt
Place all ingredients in a blender and blend on high. Spray a four-cup mold with non-stick spray. Add mousse, cover, and refrigerate overnight. Unmold and serve with plain crackers or bruschetta toasts.
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