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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.
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