8 servings

8 tbsp water

2 tbsp unflavored powdered gelatin

500 gr hearts of palm

350 gr ricotta cheese

1 tsp sea salt

pepper to taste

100 gr finely chopped onion

SAUCE

2 red bell peppers

½ cup basil leaves (optional)

1 minced garlic cloves

1 tbsp olive oil 

¼ tsp paprika

¼ tsp sea salt 

pepper to taste

In a bowl place 8 tablespoons of cold water and sprinkle gelatin on top. Let it rest for 10 minutes to hydrate. Set aside.

Microwave the gelatin for 10 -15 seconds or until melted. Set aside.

Place all the ingredients in the blender and process until well combined and smooth. Slow down the blender and add the gelatin.

Pour into a mold greased with a little olive oil and refrigerate until firm.

For the sauce, preheat the oven to 400º F. Prepare a baking dish.

Cut the peppers in 2. Remove the stem and seeds, then place them skin side up in the baking dish and spray with a little olive oil spray. Bake for 35-40 minutes.

Remove from the oven, transfer to a bowl and cover with plastic wrap. When they are cold remove the skin.

Transfer the peppers to the blender along with all the ingredients and process until you have a sauce. Pour into a serving bowl.

Unmold the hearts of palm mousse on a plate and serve with the red bell pepper sauce.

Per portion 120 gr 

Cal: 93.6         P: 7.2 F: 4.9 Cb: 5.4

Per serving with sauce 150 gr app

Cal: 115.4 P: 7.5 F: 6.8 Cb: 6.3