1 1/3 cups shredded gorgonzola cheese (decrease the amount if you want a lighter flavor)
1 1/2 cup cream cheese or cottage cheese
3/4 cup mayonnaise
2 cups of chopped carrots
2 cups of chopped celery
1 1/2 cup fresh cream
3 packets of white powdered gelatin
1/4 cup of water
2 tablespoons of lemon juice
Salt and pepper to taste
1 1/2 cup chopped walnuts
Preparation: Soak the gelatin in water mixed with lemon juice for 5 minutes. Place the cheeses and mayonnaise in the food processor and blend until smooth. Transfer to a bowl, adding the celery and carrot (if using the walnuts, mix them together).
Melt the gelatin over low heat in a bain-marie, stirring constantly, then add the cheese mixture. Season with salt and pepper.
Whip the cream to the point of chatilly and add the mixture, mixing it without beating, with upward movements.
Grease a pudding mold about 22 cm in diameter with oil or olive oil and pour the mixture, leveling it afterwards. Cover with plastic wrap and refrigerate for about 4 hours, or until firm.
Unmold and decorate to taste.