🥩 Mascarpone and Bresaola Mousse: an elegant and flavorful appetizer
A refined savory cream to be served in slices, perfect with rye bread and marinated mushrooms 🍞🍄
Introduction
The mascarpone and bresaola mousse is a refined and original appetizer that combines the delicacy of mascarpone with the savory intensity of bresaola, resulting in a creamy and velvety texture.
Ideal to prepare in advance and serve on special occasions, this mousse comes from an ancient Valtellinese culinary tradition, reinterpreted in a more modern style, with a touch of Cognac and whipped cream to enhance its softness.
Served on rye bread and accompanied by marinated mushrooms, it is a real treat for the most demanding palates. ✨
📝 Ingredients (for 6-8 people)
- 300 g of bresaola
- 150 g of butter
- 150 g of mascarpone
- 1 dl of fresh cream for whipping
- ½ shot of Cognac
- Salt and pepper to taste
- Food gelatine to taste (to line the mold)
👩🍳 Step-by-step preparation
- Finely chop the bresaola with a mixer or a sharp knife.
- In a saucepan, melt 50 g of butter, add the bresaola and let it flavor for a moment.
- Deglaze with Cognac and let the alcohol evaporate completely.
- Pass the mixture through a very fine sieve or use a mixer to obtain a smooth cream.
- In a bowl, whip the remaining soft butter (100 g), then add the bresaola cream and mix well.
- Whip the cream and gently fold it in along with the mascarpone, mixing from bottom to top.
- Adjust with salt and pepper, if necessary.
- Prepare the gelatine according to the package instructions, pour it into a loaf or bundt mold and let it cool in the refrigerator until it solidifies.
- When the gelatine is ready, pour the bresaola and mascarpone mixture on top, level it well and place it in the fridge for at least one night.
🍽️ Serving
- Unmold the mousse the next day and slice it.
- Serve it with toasted rye bread, marinated mushrooms, or even with fresh salads.
- It is also excellent as a filling for crostini or tartines.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
📚 Recipe taken from "Once upon a time… the melonz - From tradition to innovation. 149 recipes to rediscover the knowledge and flavors of Valchiavenna"
