Colorful Mousse with Las Terceras hard-cured Manchego cheese PDO
- 3 egg whites
- 300 ml Whipped cream
- 175 gr cooked beets
- 2 avocados
- 300 gr. roasted pumpkin
- 3 sheets of jelly
- 3 slices of bread
- 3 wedges of Las Terceras hard-cured Manchego cheese PDO
Divide the whipped cream into three different containers (100ml each) and beat the cream. We reserve.
We spread the egg whites also in three different containers and beat them until stiff with a little salt. We reserve.
Mash the cooked beet and prepare the puree. We mash the avocados in another different bowl along with a little lemon, and do the same with the roasted pumpkin. We hydrate the jelly in cold water for 10 minutes.
Once we have all the ingredients, we heat some water in a saucepan and add it to the different purees. We also add a jelly leaf to each mash and mix well. Next, we add the whipped cream to each mash and mix them until all the ingredients are well integrated. Little by little, we also added the egg white to stiff. We reserve the purees until they are well mixed and we obtain the mousse texture.
Toast a few slices of bread and spread each of them with a different mousse. Add a portion of Las Terceras hard-cured Manchego cheese PDO on top.