Mortadella mousse recipe
Mortadella mousse with Bologna Igp is a delicious mousse perfect for serving as an appetizer, aperitif, or snack
Servings 6 servings
Equipment
- Food processor
Ingredients
- 250 g of diced Igp mortadella
- 110 g mixed or cow (no sheep) ricotta cheese
- 20 g of grated Parmigiano
- 120 g of whole milk or cream
Instructions
- Lace up the apron.
- Weigh ingredients.
- Grind the mortadella in a food processor with Parmesan, ricotta, and milk until the mousse is soft and smooth. If necessary, add a tablespoon or two of milk.
Food tips
- If you want to indulge in extra goodness, whip 30 g of unsweetened heavy cream and gently incorporate it into the mousse.
- Store the mortadella mousse in the refrigerator until ready to serve.
- Prepare the mousse the same day you consume it.