Mousse appetizer with feta and peas

1. Stage

First you need to soak the gelatin in 3 different bowls: in the first 3 tsp (8 g) in 50 ml water, in the second 3 tsp (8 g) in 100 ml water and in the third 1.5 tsp in 2 tbsp water. Prepare the first layer. Saute the chopped onion in 1 tablespoon of oil.

2. Stage

Add nutmeg and spinach, stir after a minute, cover and turn off.

3. Stage

Shred the cottage cheese (125 g) with the feta and cooled spinach in a blender. You can take a different ratio of cottage cheese and feta, or adjust the taste with salt. Dissolve the gelatin (from the first bowl) in a water bath and pour a thin stream into the cheese mixture while beating.

4. Stage

Place thin strips of cucumber in a 10 x 24 cm silicone mold, 6 cm high, so that they overlap each other. If the mold is not silicone, it should be covered with foil.

5. Stage

You need to make the mold slanted (I put it on a larger mold). Pour the cheese mixture into the mold. Put it in the refrigerator for 30 minutes until it hardens.

6. Stage

Prepare the second layer. Cut the zucchini into small cubes and fry in 1 tablespoon of oil, cool.

7. Stage

Shred the cottage cheese (125 g) with the cream cheese in a blender, add salt, horseradish and melted gelatin (from the second bowl), whisk. Add the peas

8. Stage

And roasted zucchini, stir.

9. Stage

Pour the cheese mixture into the mold. Place in the refrigerator for 40 minutes until stiff.

10. Stage

Bake the peppers (whole) in a preheated 190 degree oven for about 35 minutes. Place hot in a deep bowl, cover and let cool. Peel the peppers, remove the seeds, chop in a blender, add the remaining melted gelatin. Mix well.

11. Stage

Place in the form, smooth it out. Place in refrigerator for 2 hours.