Recipe courtesy of The Purple Pig
Total:
6 hr 16 min
Prep:
10 min
Inactive:
6 hr
Cook:
6 min
Yield:
1 (2-quart) dish
Level:
Easy

Ingredients

Directions

In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside. 

In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes. 

In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool. 

Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours. 

Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Mortadella Dumplings

Recipe courtesy of Food Network Kitchen

Mortadella Stromboli

Recipe courtesy of Food Network Kitchen

Mortadella Monster

Recipe courtesy of Jeff Mauro

Mortadella Bites

Recipe courtesy of Giada De Laurentiis

Giant Mortadella Sub

Recipe courtesy of Jeff Mauro

Mortadella and Fig Focaccianini

Recipe courtesy of Jeff Mauro

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking