Another recipe for a buffet table. Very easy to cook, and how beautiful it looks on the table. Delicious and exquisite. The taste is creamy, fishy, delicate. Your guests will be delighted with this snack. I recommend to cook on the holiday table.
To prepare four portions of this dish, we need these products.
First you need to soak 1 tbsp of gelatin. When it swells, you need to dissolve it in a water bath and enter ricotta into the cheese. There also add 1 tablespoon of lemon and orange juice, 2 tablespoons of cream.
Last of all, add a few drops of Tabasco sauce and chopped dill.
All stir well and put in molds (I used regular, which are all in the freezer for ice). Put on the cold until solidification.
Beat remaining cream to firm peaks. Lubricate cream crackers.
Take the form in which the frozen ricotta, a few seconds lower in hot water and turn.
The resulting small terrines of ricotta put on crackers.
Top grease with whipped cream and put a small rose of salmon. Decorate with fresh green leaves.
Serve as a separate dish. Or on a common dish to the table-buffet.