Mortadella and Ricotta Mousse: The Quick and Creamy Appetizer.
The Mortadella and Ricotta Mousse is an incredibly easy recipe that will impress with minimal effort.
This savory cream is perfect for use as an appetizer spread on crostini and canapés, as a cheese accompaniment, or even as a dressing for cold pasta.
It’s the ideal solution for festive days and for those occasions when you need quick and impressive preparations. You’ll be amazed by its soft and delicious texture. Come with me and let’s start making a mess.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for mortadella and ricotta mousse
With these ingredients, we obtain approximately 6.35 oz of mortadella and ricotta mousse.
- 3.5 oz Mortadella
- 3.5 oz ricotta
- 1.5 tbsp milk (about 4 tablespoons)
- 1 tbsp Parmesan cheese
Tools for mortadella and ricotta mousse
- 1 Mixer
Steps for the mousse
Inside a mixer, place the mortadella (sliced or in pieces, as you prefer), the ricotta, the milk, and the tablespoon of grated cheese.
Operate the mixer in pulses until you achieve a creamy and homogeneous consistency.
If necessary, add a few more drops of milk to make the mousse softer and more spreadable.
For a fancier result, transfer the mousse into a piping bag with a star tip and form dollops on crostini, canapés or vol-au-vent. You can decorate each portion with a pinch of pistachio granules for a touch of color and crunchiness.
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Storage
The mousse can be stored in the refrigerator for up to 2-3 days, provided it is tightly sealed in a container or well covered with cling film.
