An idea for the happy hours with bears and frogs friends, to serve with kamut biscuits
Preparation time: 5 hours
1100 g cream cheese
400 g smoked salmon
30 g finely chopped parsley
300 g cleaned asparagus
26 g leaf gelatin
oil for the mould
2 tablespoons milk
3 tablespoons lemon juice
mayonnaise, to taste
ketchup, to taste
Leave the cream cheese and smoked salmon to rest at room temperature before using. Boil the asparagus in salted water and blend well. Separate 14 g of leaf gelatin and the remaining 12 g into two bowls of cold water and leave to soften.
Dissolve 14 g of leaf gelatin in boiling milk and add the asparagus puree. In a bowl mix 750 g of the cream cheese with the asparagus, stir and add parsley to taste. Season with salt and pepper.
Lightly oil the mould, then spread the green mousse over the bottom and up the sides in a 1 cm layer, following the shape of the mould as much as possible. Place in the fridge for around 1 hour.
Prepare the salmon mousse: blend the fish. Dissolve the remaining 12 g of leaf gelatin, well squeezed out, in the lemon juice.
Mix the salmon with the remaining cream cheese (previously stirred), and add the gelatin.
Mix and season with salt and pepper to taste. Fill the mould with the mixture and level the surface. Cover with cling film and return to the fridge. Leave the mousse to set for several hours (the mousse can be prepared the day before).
Take off the cling film and remove the mousse from the mould on to a plate.
Cut the mousse into slices and, using two separate paper cones, pipe on the features of the frog and bear with the mayonnaise and ketchup.
Leave the mousse to rest at room temperature before serving to achieve the desired consistency.