Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits


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


  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
Ground pepper



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.



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