Mousse de Jacaré ( Crocodile Mousse )

2 tablespoons olive oil
1 large onion grated
1 envelope of gelatin colorless, tasteless
3 spoons (soup) of cold water
500g of scraps of alligator (boiled and ground)
200 ml of milk cream with whey
4 to clear snow
Salt and pepper to taste

Method of preparation:
Take the burning oil and braise the onion, while atmosphere. Add to gelatin, hydrated with water and stir to melt, let the fire for 2 minutes, stirring once. Remove from fire, add the ground beef and alligator, let warm and mix the cream of milk. Stir until thicken. Get clear on the snow, mixing well but gently, place in a form coated with oil and cold water passed by. Take the refrigerator to solidify. Take of the form and decorate with green peppers. Serve cold. Process and add the smell to be green in color mousse.

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