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

     

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  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.

 

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