John Myers
Grana Padano Mouse with Fried Prosciutto and Rocket Pesto
The perfect grana padano mouse with fried prosciutto and rocket pesto recipe with a picture and simple step-by-step instructions.
- 100 g Grana Padano grated
- 200 ml Whipped cream
- Salt
- White pepper
- Freshly grated nutmeg
- 150 g Qimiq Classic Natural
- 125 g Arugula
- 20 g Roasted pine nuts
- 6 tbsp Olive oil
- 1 Peeled garlic clove
- 4 Discs Prosciutto
- Heat 100ml cream in a saucepan and completely dissolve the Grana Padano in it while stirring, let the cheese cream mixture cool in a cold water bath. Beat 100ml cream until stiff, stir 150ml QimiQ until smooth and stir in the cooled cheese and cream mixture, carefully fold in the whipped cream, season with salt, white pepper from the mill and freshly grated nutmeg. Line a pyramid shape or mini loaf pan with cling film and pour in the cheese cream. Cover with cling film and put in the refrigerator for at least 5 hours or overnight.
- For the rocket pesto, finely chop the rocket, finely chop the garlic clove, finely grind the rocket, garlic, pine nuts and the olive oil with a hand blender or in a mortar, season with salt and pepper. Fry the prosciutto briefly on both sides in a coated pan without fat.
- This dish is very suitable as a starter and you can also serve it with home-baked focaccine.
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