Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

 

Course: starter
Style: modern
Level of difficulty: easy 
Preparation time: 45 min.
Created by: Stefano Cavada

     

Print  
  Mousse al mascarpone e Speck Alto Adige IGP con frollini al rosmarino



for the mousse

250 g mascarpone
100 g finely diced Speck Alto Adige PGI
1 tsp. horseradish
Chopped chives

for the savoury biscuits

250 g spelt flour
120 g chilled, cubed butter
120 g grated parmesan
1 egg yolk
2 tsps. dried rosemary
Salt
Ground pepper

 

preparation

Place the spelt flour, chilled cubed butter, parmesan, egg yolk, rosemary, salt and pepper in a food processor with blade attachment and pulse until crumbly. Transfer to a work surface and knead to a smooth pastry.

Roll out the pastry to a thickness of approx. 4 mm, adding a little flour to keep from sticking. Cut into rounds with a biscuit cutter, place the biscuits on a baking-paper lined tray and bake in a preheated oven (180°C static/160°C fan) for 10-12 minutes or until the biscuits have browned slightly around the edges. When cooked, leave to cool for 5 minutes on the tray and then transfer to a wire rack to complete cooling.

To make the mousse, whip the mascarpone with an electric whisk until light and fluffy. Add the diced Speck Alto Adige PGI, horseradish and chives and continue to whip. Transfer the mousse to a bowl and serve with the rosemary biscuits.

 

 

Ready to try something new?

See more Speck recipes ...

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

The Marende: A traditional South Tyrolean snack

The Marende: A traditional South Tyrolean snack

The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.

Roasted King Prawns with Speck Alto Adige and Roveja Peas – recipe

Roasted King Prawns with Speck Alto Adige and Roveja Peas

A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.

Farmer’s Omelette with Speck Alto Adige - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!

Focaccia with Speck Alto Adige - recipe

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.

Cod in Speck Alto Adige with baked lemon potatoes - recipe

Cod in Speck Alto Adige with baked lemon potatoes

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.  

Poached eggs with Speck Alto Adige PGI - recipe

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.