MENU
Preparation
Hard-bread waffle: For the hard-bread waffle stir butter and egg yolk until foamy, add hard bread and baking powder, then add water and stir thoroughly. Whisk egg white with sugar until stiff and fold in flour, add salt as required. Bake the waffles with a waffle iron. Horse radish mousse: Soak the leaves of gelatin in cold water. Combine well with plain yoghurt, sour cream and horse radish, warm three table spoons of the mixture in warm water. Dissolve the pressed out gelatin and stir in the horse radish mass, season with salt and pepper. Fold the whipped cream into the mixture and leave to rest in the fridge for three hours. Serving suggestion: Put horse radish in a pastry bag with a nozzle in the shape of a star and squeeze onto the waffle. Place a second waffle on it. Afterwards place it in the middle of a plate and garnish the waffle with some salad and slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together
For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
Easy to digest, simple and delicious: You and your guests will love it!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.