Mascarpone mousse rolled in Speck Alto Adige PGI - recipe

Course: salad
Style: modern
Level of difficult: easy

Preparation time: 45 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

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.

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