Method

1

For the mortadella mouse, blend all the ingredients into a smooth mix. Keep ready to use refrigerated in a piping bag.

2

Add salt and butter to the water and bring to the boil. Add flour all in at once and stir till combine, cook on low heat until the dough detaches from the sides of the pot. Remove dough from pot and transfer into a bowl, then add eggs one at the time, stirring well until combined. Place mix into a piping bag and onto an oven tray with greaseproof paper, pipe 12 ‘puffs’. Bake in a preheated oven at 190-200C for 20 minutes. When ready, open the oven door slightly and let them sit inside for a further 10 minutes.

3

Cut all choux pastry in half then add 1 teaspoon of olive tapenade on top of the bottom part of the choux pastry, pipe the mortadella mousse, cover with the top part of choux pastry. Press down the top/lid till the mortadella mousse almost escapes from edges, the roll on the sides with pistachio.
Serve on a platter with a drizzle on top of balsamic reduction.

Prep Time20 minsCook Time30 minsYields20 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

Mortadella Mousse
 200 g Mortadella
 50 g cream cheese
 80 g buffalo ricotta
 10 g extra virgin olive oil
Tapenade
 100 g black olive tapenade
 30 g pistachio, cut very small
 50 ml balsamic reduction
Choux Pastry
 100 ml water
 60 g plain flour
 50 g unsalted butter, room temperature
 2 eggs
 pinch salt

Ingredients

Mortadella Mousse
 200 g Mortadella
 50 g cream cheese
 80 g buffalo ricotta
 10 g extra virgin olive oil
Tapenade
 100 g black olive tapenade
 30 g pistachio, cut very small
 50 ml balsamic reduction
Choux Pastry
 100 ml water
 60 g plain flour
 50 g unsalted butter, room temperature
 2 eggs
 pinch salt

Directions

1

For the mortadella mouse, blend all the ingredients into a smooth mix. Keep ready to use refrigerated in a piping bag.

2

Add salt and butter to the water and bring to the boil. Add flour all in at once and stir till combine, cook on low heat until the dough detaches from the sides of the pot. Remove dough from pot and transfer into a bowl, then add eggs one at the time, stirring well until combined. Place mix into a piping bag and onto an oven tray with greaseproof paper, pipe 12 ‘puffs’. Bake in a preheated oven at 190-200C for 20 minutes. When ready, open the oven door slightly and let them sit inside for a further 10 minutes.

3

Cut all choux pastry in half then add 1 teaspoon of olive tapenade on top of the bottom part of the choux pastry, pipe the mortadella mousse, cover with the top part of choux pastry. Press down the top/lid till the mortadella mousse almost escapes from edges, the roll on the sides with pistachio.
Serve on a platter with a drizzle on top of balsamic reduction.

Mortadella & Buffalo Ricotta Mousse in Choux Pastry