Let's start with the cheese appetizer with tomatoes. To start, soak the gelatin in tomato juice and leave to swell.

Tomatoes and mozzarella cut into slices, the herbs and crush the garlic. Tomato juice to heat in microvilli 40-50 seconds until all gelatin is dissolved.

Molds lay a film, leaving the long edges. Dip mugs of tomatoes in juice with gelatin and put on the bottom of forms. Sprinkle with salt, pepper, garlic and herbs. On top lay a layer of slices of cheese, also dipping them in tomato juice and also sprinkle with herbs.

Repeat the layers several times. The rest of the juice pour into the mold, to close the foil and put into the refrigerator until fully cured.

Before serving, shape flip over and remove the foil. And this is in the context.

For the mousse of asparagus boil hard-boiled eggs and clean. I had frozen asparagus and, of course, already purified. If you would like to cook from fresh, then it needs to be cleaned. Clean the asparagus, stepping back a little more than 1 cm from the kidney. From top to bottom. Then cut about 2 cm from the end of the barrel. Put the asparagus in boiling, salted water with sugar, butter and lemon juice, but continue to cook on low heat for 5-10 minutes, depending on grade and size of asparagus. Check for readiness with a fork. To do this, peel the asparagus in the middle so that the ends hanging down. If it is hard, it will be a direct, if soft, the ends will droop as the yoke. Remove asparagus from water and dry. To pour a little bit of broth. Soak gelatin in it for 15 min. you used to boil the asparagus water is not poured, and used as the basis for soups and sauces.

In a bowl combine the asparagus, cream cheese, sour cream, swollen gelatin and eggs. Beat with a blender until smooth. For even greater tenderness, you can wipe the mass through a fine sieve (I didn't). Dill wash, dry, chop and add to the mixture. Season with salt and pepper and mix thoroughly.

Molds lay a film, leaving the long edges, caviar spread on a portion of the molds, spread on top of mousse of asparagus and place in refrigerator until firm.

Before serving also molds to turn and remove the film. For convenience, of course, it can be cooked in one big form.