Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits
Crunchy meets creamy: delicious rosemary biscuits with mascarpone mousse and Speck Alto Adige PGI
Dish: Appetizer
Difficulty: Easy
Preparation time: 45 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
For the mousse
- 250 Gram mascarpone
- 100 Gram finely diced Speck Alto Adige PGI
- 1 Łyżeczka horseradish
- chopped chives do smaku
For the savoury biscuits
- 250 Gram spelt flour
- 120 Gram chilled, cubed butter
- 120 Gram grated parmesan
- 1 egg yolk
- 2 Łyżeczka dried rosemary
- salt do smaku
- ground pepper do smaku
Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits
Total time 45 min
- Place the spelt flour, chilled cubed butter, parmesan, egg yolk, rosemary, salt and pepper in a food processor with blade attachment and pulse until crumbly. Transfer to a work surface and knead to a smooth pastry.
- Roll out the pastry to a thickness of approx. 4 mm, adding a little flour to keep from sticking. Cut into rounds with a biscuit cutter, place the biscuits on a baking-paper lined tray and bake in a preheated oven (180°C static/160°C fan) for 10-12 minutes or until the biscuits have browned slightly around the edges. When cooked, leave to cool for 5 minutes on the tray and then transfer to a wire rack to complete cooling.
- To make the mousse, whip the mascarpone with an electric whisk until light and fluffy. Add the diced Speck Alto Adige PGI, horseradish and chives and continue to whip. Transfer the mousse to a bowl and serve with the rosemary biscuits.
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