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Sun Dried Tomato and Basil Mousse on Chorizo Crumb
dissolved in 75 ml hot vegetable stock
, finely chopped
Put the tomatoes and Philadelphia in a food processor and blend until well mixed.
Stir in the soured cream and pass through a fine sieve to remove and discard the pulp. Add the basil and just a teaspoon of the lemon juice and season to taste. Stir in the dissolved gelatine mixture and divide the mousse between 4 individual moulds. Chill whilst preparing the chorizo crumb.
Cook the chorizo pieces in a hot frying pan until crisp. Add the breadcrumbs and cook until lightly brown and crisp. Remove from the heat and allow to cool before spooning an even layer of the crumbs onto each of the semi set mousses. Chill until fully set.
Just before serving heat half the olive oil in a frying pan. Add the ciabatta slices and fry until golden and crisp on both sides.
Prepare the dressing by placing the remaining lemon juice and olive oil in a basin and whisking together to emulsify. Season to taste and use to dress the rocket leaves.
To serve unmould the mousses onto starter plates. Add the ciabatta slices and serve garnished with the dressed rocket leaves.
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