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speck-mit-kraeutermousse-jaegerhof

Side of Passirian Speck with mountain herb mousse

A Speck Alto Adige recipe with flavors from the mountains

Preparation

For the mountain herb mousse: wash the mountain hay, dry and pour the buttermilk over it. Cover and allow to soak in the fridge for several hours. Then strain the buttermilk through a very fine sieve. Soak the gelatin in cold water. Warm about 2 dessertspoons of the hay buttermilk slightly, squeeze out the gelatin and dissolve in the buttermilk. Mix the gelatin into the remaining hay buttermilk. Fold in the mountain herbs and whipped cream; season with salt. Pour into individual molds and chill for at least 2 hours (overnight is even better, as this gives the mousse a stronger flavor). Knock the mountain mousse out of the molds onto plates, surround with slices of Passirian speck and garnish with chives, chive stalks and Schüttelbrot.

Beer recommendation
We recommend the variety Pils

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
100 g buttermilk
½ handful hay, free of fertilizer
½ sheet of gelatin
½ dsp South Tyrolean herbs
60 ml whipped cream
Salt
100 g side of Speck Alto Adige, cut into thin slices
½ dsp chives, finely chipped
6 chive stalks
25 g South Tyrolean Schüttelbrot, broken into small pieces
200 g buttermilk
1 handful hay, free of fertilizer
1 sheet of gelatin
1 dsp South Tyrolean herbs
125 ml whipped cream
Salt
200 g side of Speck Alto Adige, cut into thin slices
1 dsp chives, finely chipped
12 chive stalks
50 g South Tyrolean Schüttelbrot, broken into small pieces
400 g buttermilk
2 handful hays, free of fertilizer
2 sheets of gelatin
2 dsp South Tyrolean herbs
250 ml whipped cream
Salt
400 g side of Speck Alto Adige, cut into thin slices
2 dsp chives, finely chipped
24 chive stalks
100 g South Tyrolean Schüttelbrot, broken into small pieces
jaegerhof
This recipe comes from
Augscheller family
Valtina 80, 39015 Valtina/San Leonardo in Passiria