Mortadella Mousse

Method

Put the mortadella into a food processor and blitz until it is finely chopped. 

Add half the cream, the crème fraiche and parmesan and continue to blitz. 

Add the parmesan and blitz again. Gradually add the remaining cream until the pastes is smooth. 

Taste and add seasoning – you may not want to add salt – and a grating of nutmeg.

Scrape into a bowl and smooth over. 

Sprinkle over the pistachios. 

Serve piled onto thin rounds of toasted bread, buttered if you like.

 

This recipe was donated by the Hairy Bikers, and featured on their 2019 World Tour. 

Ingredients

Prep time: 10 mins

Cook time: 0 mins

Serves: 4

  • 12 slices of mortadella

  • 100ml double cream

  • 50ml crème fraiche

  • 75g parmesan, finely grated

  • A grating of nutmeg

  • Thin rounds of toasted bread (to serve)

  • 2 tbsp pistachios, lightly crushed (to serve)