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.

 

Ready to try something new?

See more Speck recipes ...

Carbonara with Speck Alto Adige PGI

Carbonara with Speck Alto Adige PGI

Absolutely fabulous! Your favourite pasta dish is a guaranteed success with this recipe. Fast and simple.

Cheese fondue with Speck Alto Adige PGI

Cheese fondue with Speck Alto Adige PGI

There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

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.

Risotto with radicchio and Speck Alto Adige PGI

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

“Hasselback potatoes” with Speck Alto Adige and sour cream

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Hummus with pumpkin and Speck Alto Adige PGI

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

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!

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

South Tyrolean Speck-flavoured dumpling soup

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.