COMPOSITION:
40dag veal shoulder
8dag prosciutto
10dag pistachio
5dag carrots
5dag leek
5dag onions
2dag parsley
0.5dcl whipping cream
10dag butter
2dag gelatin
spices
Preparation:
For fat fry the veal cut into the shoulder, add cleaned spice vegetables. Simmer until tender. Add spices and remove from heat. Chilled meat blended, add the butter, soaked gelatin and at the end of the treasure blanched pistachios we roughly chopped. In the finished foam add half depressed cream
. Mold choose as you want and it coated with a thin prosciutto fetama that 1/3 overlap, fill to the top of mousse and covered with prosciutto. Place in refrigerator to cool. Serve as a cold appetizer.
40dag veal shoulder
8dag prosciutto
10dag pistachio
5dag carrots
5dag leek
5dag onions
2dag parsley
0.5dcl whipping cream
10dag butter
2dag gelatin
spices
Preparation:
For fat fry the veal cut into the shoulder, add cleaned spice vegetables. Simmer until tender. Add spices and remove from heat. Chilled meat blended, add the butter, soaked gelatin and at the end of the treasure blanched pistachios we roughly chopped. In the finished foam add half depressed cream
. Mold choose as you want and it coated with a thin prosciutto fetama that 1/3 overlap, fill to the top of mousse and covered with prosciutto. Place in refrigerator to cool. Serve as a cold appetizer.
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