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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes. | 2. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve. | 3. MAKE AHEAD The feta mousse can be refrigerated for up to 2 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
greek feta cheese	6	ounces	crumbled	151.3	0.0	33.66	0.85
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
water	3/4	teaspoon	unflavored	8.625	0.2078	0.0859	0.894
white pepper			ground	-	-	-	-
heirloom tomato	2 1/2	lb	mixed sliced	151.3	0.0	33.66	0.85
black pepper			ground coarse	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
kalamata olive	16	halved	pitted	151.3	0.0	33.66	0.85
red onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.