🥩 Valtellina Bresaola Mousse with ricotta, mascarpone, and brandy
An elegant and velvety appetizer, perfect to serve cold with crostini or rye bread 🍞❄️
Introduction
The Valtellina Bresaola mousse is a creamy and refined appetizer, ideal for those looking for an original idea to serve cold, on elegant dinners or gourmet aperitifs.
Made with few and simple ingredients – bresaola, ricotta, mascarpone, cream, and a touch of aromatic brandy – it is an explosion of flavor that enhances one of the most beloved DOP products of the Valtellina area.
A versatile mousse, perfect to serve in elegant dollops with a pastry bag or spread on crostini and canapés. 😍
📝 Ingredients (for 4 people)
- 100 g of Valtellina IGP Bresaola, cut into cubes
- 120 g of fresh ricotta
- 60 g of mascarpone
- Fresh liquid cream to taste (to adjust consistency)
- Brandy to taste (a few drops for flavoring)
- Pepper to taste
- Salt to taste
👩🍳 Step-by-step preparation
- In a mixer, blend the Valtellina Bresaola with the ricotta until a creamy and uniform mixture is obtained.
- Transfer the mixture to a bowl and gradually add the mascarpone, mixing with a spoon.
- Add a few drops of brandy, a sprinkle of black pepper, and salt to taste.
- If the mousse is too thick, add a bit of liquid cream until the desired consistency is reached: it should be soft but firm.
- Pour the mousse into a pastry bag with a star tip and create dollops on serving plates or on slices of bread.
- Chill in the refrigerator for at least 1 hour before serving, so it sets.
🍽️ Serving ideas
- On rye bread crostini or savory crackers
- In finger food glasses with crushed nuts or pistachios
- As filling for vol-au-vent or mini savory tarts
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Source: Consorzio di tutela Bresaola della Valtellina
