South Tyrolean Speck mousse on crispy Breatln - recipe

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.

 

Ready to try something new?

See more Speck recipes ...

Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Hearty herb zucchini pancakes with Speck Alto Adige

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

Speck Alto Adige PGI with rocket and grana cheese - recipe

Speck with rucola and grana cheese

A light starter you’ll love and so will your guests!

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph. 

Risotto with radicchio and Speck Alto Adige - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

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.