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1
Have the ingredients at hand, and snip the parsley with scissors. When you measure it, press it into the cup lightly.
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2
Put all the ingredients up to and including the Tabasco in your processor. Process until smooth and pale green. You may have to scrape down the sides a couple of times.
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3
Leave the puree, and mix the broth/stock and lemon juice in a small pot. Sprinkle over the gelatine, and stir over medium heat until the gelatine dissolves. Do not cook!
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4
Cool to warm or luke-warm, then start the processor and pour in the gelatine. Puree well. Taste at this stage: ricotta is so fresh that I found it did need the extra salt.
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5
Oil a suitable small pie plate or small molds, and scrape in the puree. Neaten the top, decorate with the nut halves, cover with plastic wrap, and chill at least 6 hours or overnight.
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6
FOR THE SAUCE: I used chopped peppadews/piquante peppers, which come in a very tasty pickling liquid and needs no extra seasoning. So if using red bell peppers, spike it with a little hot sauce. You can even use a little vinaigrette dressing. Puree everything with a pinch of salt until a smooth sauce forms, about 3/4 cup or 200 ml.
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7
Or puree a store-bought salsa!
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8
This will be great if served as a light lunch with well-chilled sauvignon blanc.
