Speck Alto Adige PGI with horseradish mousse

 

Course: salad
Style: modern
Level of difficulty: easy
Preparation time: 45 min.
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
  Speck with horseradish mousse



Horseradish mousse:
1¼ leave of gelatine 
1 tbsp. of runny cream 
100 g of natural yoghurt
50 g of sour cream 
20 g of horseradish, finely grated 
½ tbsp. of lemon juice 
½ tbsp. of chives, finely cut
50 ml of whipped cream
salt and freshly ground pepper
Salad:
10 g of Lollo Rosso lettuce 
10 g of leaf lettuce 
1 tbsp. of leaves of chervil 
1 tbsp. of olive oil 
½ tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides:
6 slices of Speck Alto Adige PGI 
½ tbsp. of horseradish shavings 
½ tbsp. of chives, finely cut
Horseradish mousse:
2½ leaves of gelatine 
2 tbsp. of runny cream 
200 g of natural yoghurt 
100 g of sour cream 
40 g of horseradish, finely grated 
1 tbsp. of lemon juice 
1 tbsp. of chives, finely cut 
100 ml of whipped cream
salt and freshly ground pepper
Salad:
20 g of Lollo Rosso lettuce 
20 g of leaf lettuce 
2 tbsp. of leaves of chervil 
2 tbsp. of olive oil 
1 tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides:
12 slices of Speck Alto Adige PGI 
1 tbsp. of horseradish shavings 
1 tbsp. of chives, finely cut
Horseradish mousse:
5 leaves of gelatine 
4 tbsp. of runny cream 
400 g of natural yoghurt 
200 g of sour cream 
80 g of horseradish, finely grated 
2 tbsp. of lemon juice 
2 tbsp. of chives, finely cut 
200 ml of whipped cream
salt and freshly ground pepper
Salad:
40 g of Lollo Rosso lettuce 
40 g of leaf lettuce 
4 tbsp. of leaves of chervil 
4 tbsp. of olive oil 
2 tbsp. of white balsamic vinegar
salt and freshly ground pepper
Besides:
24 slices of Speck Alto Adige PGI 
2 tbsp. of horseradish shavings 
2 tbsp. of chives, finely cut
 

Preparation

Horseradish mousse:

Soak the leaves of gelatine in a large quantity of cold water. Press the liquid out of the gelatine, then dissolve it with cream in a bain-marie. First mix in the natural yoghurt and soured cream, then the horseradish, lemon juice and chives. Season with salt and pepper. Let the mixture cool down to its gelling point (12° C). Fold the whipped cream into the mixture and set the mousse aside for later use.

Finishing:

Place the slices of Speck Alto Adige PGI on a transparent film in such a way that they slightly overlap each other. Spread the horseradish mousse on top. Let the mousse harden somewhat, then roll up the Speck Alto Adige PGI, and chill for 20 minutes. Pluck fine bits from the salads and chervil, marinate them in olive oil, white balsamic vinegar, salt and pepper. Cut the roll into pieces, garnish it with the marinated salads, with the horseradish shavings, and with the chives before serving.

Instead of natural yoghurt, you can use goat cream cheese or quark. You can also press the mousse into forms and serve it as a tureen.

 

Ready to try something new?

See more Speck recipes ...

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

Onion quiche with Speck Alto Adige PGI

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

Chicken breast with Speck Alto Adige PGI

Chicken breast with speck

A recipe for those skilled in local cooking: Chicken breast filled with bacon - will you give it a try?

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.

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!

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

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.

Pasta rice with Speck Alto Adige

Pasta rice with speck

A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige. Click here for the recipe ...

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...