Ricotta and salmon mousse with thermomix
Instructions
Soak isinglass in cold water.
Add in the Parmesan cheese, pint cream, isinglass squeezed, salt and pepper: 70 minutes at room temperature 2 speed 2.
Let cool, then add the ricotta and Basil: 10 seconds at speed 5.
Rectangular mould cover with plastic wrap, cover him with half the slices of salmon and half mould compound system.
Merge to mixture remained in the mouth the rest of the salmon: 10 seconds at speed 3 and 10 seconds at speed 5.
Mould the whole system, assestalo well, cover with foil and put in the refrigerator to firm up for at least 3 hours, before serving.
Ingredients and dosing for 10 persons
- 200 g of smoked salmon
- 400 g of ricotta
- 100 G = = Cream
- 10 g of isinglass
- 8 leaves basil
- 50 g of grated parmesan cheese
- Salt
- Pepper