Speck with horseradish mousse
Course:
Salat
Difficulty:
easy
Preparation time:
30 min - 1h
traditional/modern:
modern
cook:
Ingredients for
Horseradish mousse
1¼ leave of gelatine
1 tbsp. of runny cream
100 g of natural yoghurt
50 g of sour cream
20 g of horseradish, finely grated
½ tbsp. of lemon juice
½ tbsp. of chives, finely cut
50 ml of whipped cream
salt and freshly ground pepper
Salad
10 g of Lollo Rosso lettuce
10 g of leaf lettuce
1 tbsp. of leaves of chervil
1 tbsp. of olive oil
½ tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides
6 slices of Speck Alto Adige PGI
½ tbsp. of horseradish shavings
½ tbsp. of chives, finely cut
Horseradish mousse
2½ leaves of gelatine
2 tbsp. of runny cream
200 g of natural yoghurt
100 g of sour cream
40 g of horseradish, finely grated
1 tbsp. of lemon juice
1 tbsp. of chives, finely cut
100 ml of whipped cream
salt and freshly ground pepper
Salad
20 g of Lollo Rosso lettuce
20 g of leaf lettuce
2 tbsp. of leaves of chervil
2 tbsp. of olive oil
1 tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides
12 slices of Speck Alto Adige PGI
1 tbsp. of horseradish shavings
1 tbsp. of chives, finely cut
Horseradish mousse
5 leaves of gelatine
4 tbsp. of runny cream
400 g of natural yoghurt
200 g of sour cream
80 g of horseradish, finely grated
2 tbsp. of lemon juice
2 tbsp. of chives, finely cut
200 ml of whipped cream
salt and freshly ground pepper
Salad
40 g of Lollo Rosso lettuce
40 g of leaf lettuce
4 tbsp. of leaves of chervil
4 tbsp. of olive oil
2 tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides
24 slices of Speck Alto Adige PGI
2 tbsp. of horseradish shavings
2 tbsp. of chives, finely cut
Preparation
Horseradish mousse
Soak the leaves of gelatine in a large quantity of cold water. Press the liquid out of the gelatine, then dissolve it with cream in a bain-marie. First mix in the natural yoghurt and soured cream, then the horseradish, lemon juice and chives. Season with salt and pepper. Let the mixture cool down to its gelling point (12° C). Fold the whipped cream into the mixture and set the mousse aside for later use.
Finishing
Place the slices of Speck on a transparent film in such a way that they slightly overlap each other. Spread the horseradish mousse on top. Let the mousse harden somewhat, then roll up the Speck, and chill for 20 minutes. Pluck fine bits from the salads and chervil, marinate them in olive oil, white balsamic vinegar, salt and pepper. Cut the roll into pieces, garnish it with the marinated salads, with the horseradish shavings, and with the chives before serving.
Suggestions
Instead of natural yoghurt, you can use goat cream cheese or quark. You can also press the mousse into forms and serve it as a tureen.