Chefs recipes

Mascarpone mousse in a ham coat on celery salad


Mascarpone mousse
Soak gelatine sheets in plenty of cold water.
Drain the gelatine and dissolve in a hot water bath with 2 table spoons of fluid cream. Mix with roast pine nuts and mascarpone.
Fold in the whipped cream and season with salt and pepper.
Fill the mouse into the ham rolls with an icing bag, decorate with chives and put into the fridge for about 30 minutes.

Celery salad
Clean the ribbed celery, wash it, slightly peel at the petiole and cut into thin slices.
Marinate with olive oil, apple vinegar, dill, salt and pepper.

Arrange the celery salad on plates, put the mascarpone mousse in its ham coat on top; put the chives into the mousse and garnish with herbal oil and basil cress. Serve.

Different leaf salads and avocado salad can also be served with mascarpone mousse.
Add 1 teaspoon of horseradish to the mascarpone mousse.

Ingredients for 4 people

Mascarpone mousse
1½ sheets of gelatine
2 tbsp of fluid cream
20 g roast pine nuts, chopped
200 g mascarpone
120 ml whipped cream
pepper from the pepper mill
1 tbsp of chives, finely chopped

Celery salad
300 g ribbed celery
2 tbsp olive oil
1 tbsp apple vinegar
1 tbsp dill, finely chopped
pepper from the pepper mill

12 Recla Speck slices
chives for decoration
2 tbsp herbal oil (fine mix of parsley, garlic, basil and olive oil)
basil cress for decoration


Tasty news