Lettuce and Cheese Mousse Rolls On Rye Recipe
Ingredients
| Unflavored gelatin | 5 Teaspoon | |
| Cottage cheese | 1 1/2 Cup (16 tbs), sieved | |
| 1 1/2 cups thick plain yogurt | ||
| Celery salt | 1 To taste | |
| Pepper | 1 | |
| Egg whites | 2 1/2 | |
| Capers | 3 Tablespoon, chopped | |
| 5 medium-size inner iceberg lettuce leaves | ||
| Thinly sliced medium rye bread, crusts removed, cut into 40 1 1/4-inch squares | ||
Directions
Dissolve the gelatin in 1 1/2 tablespoons water in a small bowl placed over a saucepan of hot water.
Remove from the heat and leave to cool slightly.
Mix the cottage cheese and yogurt together.
Puree in a blender until completely smooth.
Stir a little into the gelatin, then mix into the remaining cheese mixture.
Season and leave in a cold place until beginning to set.
Beat the egg whites until stiff but not dry.
Fold into the cheese mixture with the capers.
Trim the stalks from the lettuce leaves, if necessary, and divide the cheese mixture among them.
Spread it out smoothly and evenly over the lettuce.
Roll up each lettuce leaf.
Place seam-side down on a plate and chill.
With a sharp knife, cut each lettuce roll crosswise into 8 slices.
Thinly butter the bread, if liked.
Place a slice of cheese-filled lettuce roll on each square of bread.
Remove from the heat and leave to cool slightly.
Mix the cottage cheese and yogurt together.
Puree in a blender until completely smooth.
Stir a little into the gelatin, then mix into the remaining cheese mixture.
Season and leave in a cold place until beginning to set.
Beat the egg whites until stiff but not dry.
Fold into the cheese mixture with the capers.
Trim the stalks from the lettuce leaves, if necessary, and divide the cheese mixture among them.
Spread it out smoothly and evenly over the lettuce.
Roll up each lettuce leaf.
Place seam-side down on a plate and chill.
With a sharp knife, cut each lettuce roll crosswise into 8 slices.
Thinly butter the bread, if liked.
Place a slice of cheese-filled lettuce roll on each square of bread.
Chef
