South Tyrolean Speck mousse on crispy Breatln - recipe

Course: appetizer
Style: modern
Level of difficulty: easy

Preparation time: 60 min.
Created by: "Südtiroler Gasthaus" Group

Ingredients
2 people
4 people
8 people

½ gelatin leaf
50 g Speck Alto Adige PGI
50 ml meat broth
75 ml whipping cream
chives or other herbs, finely minced
Further ingredients:
1 Alto Adige Breatl (e.g. Vinschgerle, herbed rye rolls)
6 slices Speck Alto Adige PGI
Lettuce as needed

1 gelatin leaf
100 g Speck Alto Adige PGI
100 ml meat broth
150 ml whipping cream
Chives or other herbs, finely minced
Further ingredients:
2 Alto Adige Breatln (e.g. Vinschgerlen, herbed rye rolls)
12 slices Speck Alto Adige PGI
Lettuce as needed

2 gelatin leafs
200 g Speck Alto Adige PGI
200 ml meat broth
300 ml whipping cream
Chives or other herbs, finely minced
Further ingredients:
4 Alto Adige Breatln (e.g. Vinschgerlen, herbed rye rolls)
24 slices Speck Alto Adige PGI
Lettuce as needed

Preparation

Soften the gelatin in cold water. Dice the Speck Alto Adige PGI finely and add to the meat broth; freeze slightly in the freezer. Purée the Speck mixture in a food processor and, if necessary, strain through a fine sieve. Season with chives or herbs. Whip the cream and fold into the Speck mixture. Press the water out of the gelatin leaf and melt in 3 T of slightly warm whipping cream. Fold into the Speck mixture and cool in the refrigerator until thick. Slice the bread into thin slices and roast in a 180°C oven for about ten minutes. Arrange the lettuce on the plate. Pipe a bit of the Speck mixture onto the Speck Alto Adige PGI slices, roll up and place on a roasted bread slice. Arrange on the lettuce and serve.

This dish is not only good as an antipasto, but also as finger food for a reception or as a buffet snack.

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