Speck Alto Adige PGI mousse on crispy Breatln

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

Difficulté: Facile

Temps de préparation: 60 min

Une recette de: Gruppe „Südtiroler Gasthaus“

Ingrédients

Pour

people

Temps de préparation 60 min

Soften the gelatin in cold water. Dice the Speck Alto Adige PGI finely and add to the meat broth; freeze slightly in the freezer. Purée the Speck mixture in a food processor and, if necessary, strain through a fine sieve. Season with chives or herbs. Whip the cream and fold into the Speck mixture. Press the water out of the gelatin leaf and melt in 3 T of slightly warm whipping cream. Fold into the Speck mixture and cool in the refrigerator until thick. Slice the bread into thin slices and roast in a 180°C oven for about ten minutes. Arrange the lettuce on the plate. Pipe a bit of the Speck mixture onto the Speck Alto Adige PGI slices, roll up and place on a roasted bread slice. Arrange on the lettuce and serve.
Tip: This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.