Waffle with horse radish and Speck Alto Adige PGI - recipe

Course: appetizer
Style: modern
Level of difficulty: difficult

Preparation time: 45 min. + 3 hours
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

8 slices Speck Alto Adige PGI
Hard-bread waffle:
100 g butter
2 egg yolk
150 g South-Tyrolean hard bread, grated finely
1 tsp. baking powder
1/16 l water
2 egg white
3 g sugar
salt
Horse radish mousse:
25 g horse radish
25 g cream
75 g sour cream
500 g plain yoghurt
1 leave gelatin
salt and pepper

16 slices Speck Alto Adige PGI
Hard-bread waffle:
200 g butter
4 egg yolk
300 g South-Tyrolean hard bread, grated finely
2 tsp. baking powder
1/8 l water
4 egg white
5 g sugar
salt
Horse radish mousse:
50 g horse radish
50 g cream
150 g sour cream
100 g plain yoghurt
2 leaves gelatin
salt and pepper

32 slices Speck Alto Adige PGI
Hard-bread waffle:
400 g butter
8 egg yolk
600 g South-Tyrolean hard bread, grated finely
4 tsp. baking powder
¼ l water
8 egg white
10 g sugar
salt
Horse radish mousse:
100 g horse radish
100 g cream
300 g sour cream
200 g plain yoghurt
4 leaves gelatin
salt and pepper

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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