South Tyrolean Speck mousse on crispy Breatln

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

     

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  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.

 

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