Waffle made of South-Tyrolean hard brad with horse radish and Speck
Course:
Appetizers
Difficulty:
difficult
Preparation time:
< 30 min
traditional/modern:
modern
cook:
Ingredients for
8 slices Speck Alto Adige PGI
Hard-bread waffle
100g butter
2 egg yolk
150g South-Tyrolean hard bread, grated finely
1 tsp. baking powder
1/16 l water
2 egg white
3g sugar
salt
Horse radish mousse
25g horse radish
25g cream
75g sour cream
500g plain yoghurt
1 leave gelatin
salt and pepper
16 slices Speck Alto Adige PGI
Hard-bread waffle
200g butter
4 egg yolk
300g South-Tyrolean hard bread, grated finely
2 tsp. baking powder
1/8 l water
4 egg white
5g sugar
salt
Horse radish mousse
50g horse radish
50g cream
150g sour cream
100g plain yoghurt
2 leaves gelatin
salt and pepper
32 slices Speck Alto Adige PGI
Hard-bread waffle
400g butter
8 egg yolk
600g South-Tyrolean hard bread, grated finely
4 tsp. baking powder
1/4 l water
8 egg white
10g sugar
salt
Horse radish mousse
100g horse radish
100g cream
300g sour cream
200g plain yoghurt
4 leaves gelatin
salt and pepper
Preparation
Hard-bread waffle
For the hard-bread waffle stir butter and egg yolk until foamy, add hard bread and baking powder, then add water and stir thoroughly. Whisk egg white with sugar until stiff and fold in flour, add salt as required.
Bake the waffles with a waffle iron.
Horse radish mousse
Soak the leaves of gelatin in cold water. Combine well with plain yoghurt, sour cream and horse radish, warm three table spoons of the mixture in warm water. Dissolve the pressed out gelatin and stir in the horse radish mass, season with salt and pepper. Fold the whipped cream into the mixture and leave to rest in the fridge for three hours.
Serving suggestion
Put horse radish in a pastry bag with a nozzle in the shape of a star and squeeze onto the waffle. Place a second waffle on it. Afterwards place it in the middle of a plate and garnish the waffle with some salad and slices of Speck Alto Adige PGI.