Salty cones with mortadella mousse: the recipe for a quick and original starter
I savory cones with mortadella mousse I am a antipasti bold and original: Chef Michele Ghedini he made his savory cones unique by adding the squid ink. To make the cones, the dough will therefore be prepared with flour, baking soda, milk, sugar, salt, seed oil and squid ink. The mixture will then be cooked in a pan and in the microwave, before forming the cones with the appropriate mould. The filling will instead be made with mortadella, ricotta, cream and parmesan. Also prepare them as finger food for a aperitif or for a buffet.
Here’s how to make them in just a few steps.
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Savory cones with mortadella mousse
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Step 1
Start by creating the squid ink cake: mix the milk, sugar, salt, seed oil and squid ink in a container 1. With a sieve incorporate the flour, baking soda and mix well 2. Using a brush, spread the mixture on a non-stick pan 3.
Start by creating the squid ink cake: mix the milk, sugar, salt, seed oil and squid ink in a container 1. With a sieve incorporate the flour, baking soda and mix well 2. Using a brush, spread the mixture on a non-stick pan 3.
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Step 4
Shape with a cookie cutter 4. As soon as it comes off the pan, put it in the microwave for 5/10 seconds 5. Now form it into a cone with a mold and let it cool 6it will therefore become crispy. (If after resting it must still be soft for another 10 seconds in the microwave and put it back in the cone).
Shape with a cookie cutter 4. As soon as it comes off the pan, put it in the microwave for 5/10 seconds 5. Now form it into a cone with a mold and let it cool 6it will therefore become crispy. (If after resting it must still be soft for another 10 seconds in the microwave and put it back in the cone).
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Step 7
Make the mousse by mixing the mortadella with the ricotta, the parmesan and a dash of cream 7. For an even silkier effect, pass the mousse through a sieve, put it in a piping bag and garnish the cones 8. Your savory cones with mortadella mousse are ready to be served 9.
Make the mousse by mixing the mortadella with the ricotta, the parmesan and a dash of cream 7. For an even silkier effect, pass the mousse through a sieve, put it in a piping bag and garnish the cones 8. Your savory cones with mortadella mousse are ready to be served 9.
Advice
You can add some pistachio kernels over the mortadella mousse, before serving the cones. You can also replace the ricotta with something else. cheese spread.
storage
You can store the salted cones with mortadella mousse in the fridge for One dayinside an airtight container. The advice, however, is to consume them immediately after preparation.
