South Tyrolean Speck mousse on crispy Breatln

Course: appetizer
Style: modern
Level of difficulty: easy
Preparation time: 60 min.
Created by: "Südtiroler Gasthaus" Group

     

Print  
   Speck mousse on crispy Breatln
½ gelatin leaf
50 g Speck Alto Adige PGI
50 ml meat broth 
75 ml whipping cream
chives or other herbs, finely minced
Further ingredients:
1 Alto Adige Breatl (e.g. Vinschgerle, herbed rye rolls) 
6 slices Speck Alto Adige PGI
Lettuce as needed
1 gelatin leaf 
100 g Speck Alto Adige PGI 
100 ml meat broth 
150 ml whipping cream
Chives or other herbs, finely minced
Further ingredients:
2 Alto Adige Breatln (e.g. Vinschgerlen, herbed rye rolls) 
12 slices Speck Alto Adige PGI
Lettuce as needed
2 gelatin leafs 
200 g Speck Alto Adige PGI 
200 ml meat broth 
300 ml whipping cream
Chives or other herbs, finely minced
Further ingredients:
4 Alto Adige Breatln (e.g. Vinschgerlen, herbed rye rolls) 
24 slices Speck Alto Adige PGI
Lettuce as needed
  

Preparation

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.

This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.
 
back to the recipes
antipastimodernmin60easy

Ready to try something new?

See more Speck recipes ...

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

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

Hearty herb zucchini pancakes with Speck Alto Adige

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

to the recipe

South Tyrolean Bauerntoast with Speck Alto Adige PGI

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

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!

to the recipe

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

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

Open sandwich with Speck Alto Adige PGI, turkey and lettuce

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

to the recipe

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe

Speck Alto Adige PGI layered pie

Speck layered pie

A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.

to the recipe