Mascarpone mousse rolled in Speck Alto Adige PGI

Course: salad
Style: modern
Level of difficult: easy
Preparation time: 45 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
   Mascarpone mousse rolled in Speck
Mascarpone mousse:
¾ leaf of gelatine 
1 tbsp. of liquid cream 
10 g of roasted pine nuts, chopped 
100 g of Mascarpone 
60 ml of whipped cream 
½ tbsp. of chives, finely cut
salt and freshly ground pepper
Celery salad:
150 g of celery 
1 tbsp. of olive oil 
½ tbsp. of cider vinegar 
½ tbsp. of dill, finely cut
salt and freshly ground pepper
Besides:
6 slices of Speck Alto Adige PGI
chive stalks for a garnish 
1 tbsp. of herbal oil (parsley, garlic, basil, and olive oil, finely mixed)
sprigs of basil for a garnish
Mascarpone mousse:
1 ½ leaf of gelatine 
2 tbsp. of liquid cream 
20 g of roasted pine nuts, chopped 
200 g of Mascarpone 
120 ml of whipped cream 
1 tbsp. of chives, finely cut
salt and freshly ground pepper
Celery salad:
300 g of celery 
2 tbsp. of olive oil 
1 tbsp. of cider vinegar 
1 tbsp. of dill, finely cut
salt and freshly ground pepper
Besides:
12 slices of Speck Alto Adige PGI
chive stalks for a garnish 
2 tbsp. of herbal oil (parsley, garlic, basil, and olive oil, finely mixed)
sprigs of basil for a garnish
Mascarpone mousse:
3 leafs of gelatine 
4 tbsp. of liquid cream 
40 g of roasted pine nuts, chopped 
400 g of Mascarpone 
240 ml of whipped cream 
2 tbsp. of chives, finely cut
salt and freshly ground pepper
Celery salad:
600 g of celery 
4 tbsp. of olive oil 
2 tbsp. of cider vinegar 
2 tbsp. of dill, finely cut
salt and freshly ground pepper
Besides:
24 slices of Speck Alto Adige PGI
chive stalks for a garnish 
4 tbsp. of herbal oil (parsley, garlic, basil, and olive oil, finely mixed)
sprigs of basil for a garnish
  

Preparation

Mascarpone mousse:

Soak the gelatine in a large quantity of cold water. Press the liquid out of the gelatine, then dissolve it with cream in a bain-marie. Mix in the roasted pine nuts and mascarpone. Gradually fold in the whipped cream, and season with salt and pepper. Inject the mousse into the rolls of Speck Alto Adige PGI by means of a piping bag. Sprinkle with chives and keep in the fridge for 30 minutes.

Celery salad:

Wash and prepare the branches of celery. Peel them somewhat before cutting them into thin slices. Marinate in olive oil and cider vinegar with dill, salt, and pepper.

Finishing:

Dish up the celery salad, place the mascarpone mousse rolled in Speck Alto Adige PGI on top, plant the chive stalks in the mousse, garnish with herbal oil and sprigs of basil, and serve.

You can use various types of lettuce or an avocado salad as accompaniment to the mascarpone mousse. Mix 1 teaspoon of grated horseradish into the mousse.
 
back to the recipes
saladmodernmin45easyhighlight

Ready to try something new?

See more Speck recipes ...

Potato gnocchi with Speck Alto Adige PGI sauce

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

to the recipe

Onion quiche with Speck Alto Adige PGI

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Mascarpone mousse rolled in Speck Alto Adige PGI

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

to the recipe

Crêpes with Speck Alto Adige PGI sauce

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

to the recipe

South Tyrolean Speck mousse on crispy Breatln

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe

Prawns wrapped in Speck Alto Adige PGI

Prawns wrapped in speck

Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Grated radicchio-lasagnette with Speck Alto Adige PGI

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!

to the recipe