Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

Total Time:
4 hr 10 min
10 min
4 hr

6 to 8 servings

  • 2 1/2 cups heavy cream
  • 2 cups freshly grated Parmigiano-Reggiano
  • 1 teaspoon plus 1 tablespoon aceto balsamico
  • Freshly cracked pepper
  • 1 pound mortadella, cut into 1/2-inch dice
  • 2 cups red wine
  • 1/2 cup brandied cherries, drained of most of their juices, or dried cherries, raisins or slivers of candied orange zest
  • 1 tablespoon sweet butter
  • 2 tablespoons walnut liqueur
  • 1 cup walnut halves
  • Thin slices coarse-textured bread, lightly oven-toasted
  • Warm the cream in a saucepan over low heat until it approaches a simmer. Add the Parmigiano, stirring constantly to melt it completely.

  • Remove the cream and cheese mixture from the heat and add 1 teaspoon of the vinegar and a few generous grindings of pepper.

  • Place the mortadella pieces into a food processor and pulse until finely chopped. With the motor on add the cream mixture in a slow steady stream until all cream has been taken in.

  • Taste for seasoning and pour into 6 or 8 individual dishes -- the white-fluted souffle type or any "pudding" dish. Cover tightly with plastic and refrigerate for several hours to set.

  • Meanwhile, build the sauce. In a medium saucepan, reduce the red wine by half its volume; lower the flame and add the cherries, gently simmering together for 5 minutes. Add the butter and simmer for another minute.

  • Off the heat, add the remaining tablespoon of vinegar and the walnut liqueur, stirring well to blend. Set aside.

  • Remove the mousse from the refrigerator 1/2 hour before serving. Place the individual dishes on large, flat plates. Place some walnut halves and a few pieces of toast on each plate and drizzle the warm cherry sauce over the mousse.

  • At the table, a little of the mousse and its sauce is spread on toast and topped with a piece of walnut.

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