Follow these steps for perfect results
ham
robiola cheese
soft type
truffle pulp
salt
butter
tuna
cognac
robiola cheese
soft type
cream
pickles
cut into cubes
For Ham Mousse: Combine 250g ham, 250g robiola cheese, 1 teaspoon truffle pulp, and salt in a blender or food processor.
Blend until smooth and creamy.
For Tuna Mousse: Combine 120g butter and 300g tuna in a bowl.
Work the butter with the tuna until well combined.
Add a glass of cognac, salt, and pepper to taste.
Mix well.
For Cheese Mousse: Combine 400g robiola cheese and 2 tablespoons of cream in a bowl.
Add salt to taste.
Incorporate 100g pickles, cut into small cubes.
Mix gently to combine.
Chill all mousses for at least 10 minutes before serving.
Expert advice for the best results
Adjust salt to taste.
Chill thoroughly before serving for best texture.
Garnish with fresh herbs for visual appeal.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Serve in small bowls or on crackers, garnished with fresh herbs.
Serve with crusty bread or crackers.
Garnish with fresh herbs.
Accompany with a glass of white wine.
Pairs well with the creamy and savory flavors.
Discover the story behind this recipe
Commonly served during holidays and special occasions.
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