Mousse tricolor
Instructions
Working with the whip 420 g of butter softened, then partially mounted 210 g cream.
Cut into cubes and frullatelo Ham with the remaining cream.
In a saucepan, sauté the remaining 20 g of butter, add the cream and ham, add the brandy, salt and extinguish the flame.
When the mixture has cooled knock it with a whisk.
Always working with the whisk together 2 tablespoons port.
Incorporated the ham a third of butter (140 g) and one-third of the half-whipped cream (70 g).
Add salt and put the foam in the fridge.
Drain tuna and put it in the Blender; Add the anchovy fillets and reduce everything to a cream.
Put the mixture in a bowl, cream.
140 g butter fluffy and 70 g of half-whipped cream, then put in the fridge.
Then grill the peppers in the oven at 200 degrees for 20 minutes then remove the black skin.
Private threads blend of seeds along with the egg yolk and oil.
Together with the remaining butter and the remaining cream.
Add salt and put in the fridge.
Soak the gelatine in water, wring it out and dissolve it in 2 cups of water, add 1 tablespoon of the port and let cool; Add liquid to the three compounds.
Moisten a mold (or rivestitelo of plastic wrap) and pour the mousse of ham, stir, add the peppers and finally the tuna.
Put in the fridge for 3 hours; drafted and serve hot with croutons.
Ingredients and dosing for 8 persons
- 200 g of ham (slices from 200 g)
- 200 g of tuna in olive oil
- 200 g of green peppers
- 1 tablespoon of brandy
- 3 tablespoons of porto wine
- 3 anchovy fillets
- 1 egg yolk
- 3 sheets gelatine
- 440 g of butter
- 240 g of whipping cream
- 1 tablespoon of olive oil
- Salt