Starters

Artichoke, Mint and Rustic Tomato Mousse with a Burrata Cheese Core, served with crispy bread rounds and a mixed leaf salad

Total time required

10 mins preparation | 180 minutes resting time

Difficulty

Average

Ingredients | Serves 1

To prepare the mousse: Soak the leaf gelatin in cold water. Warm up a little cream. Squeeze the excess water out of the leaf gelatin and dissolve it in the cream. Pour this mixture into a jug together with the Artichoke Cream and emulsify with the aid of an immersion blender. Season with salt to taste and add the chopped mint. Place a 2/3 cm diameter food ring mould in the centre of an 8/10 diameter food ring mould to create a doughnut-shaped space. Pour the mixture into a piping bag and fill the doughnut-shaped space between the two food ring moulds. Cut the Rustic Tomatoes into small pieces and place them on top of the mousse. Put the mousse in the fridge +3 C° and let it set for about 2 ½ hours.

To prepare the crispy bread rounds: Cut the pre-frozen bread into thin slices using a slicer. Cut into rounds using a food ring mould used for the mousse and toast it in a non-stick frying pan.

Serving suggestion: Turn out the mousse and put it in the centre of the serving dish. Put the stracciatella cheese in the centre of the mousse and add the rocket. Place the rounds of crispy bread on top of the mousse and garnish as desired with microgreens, rustic tomatoes and a drizzle of extra virgin olive oil. Allow the mousse to rest for at least 10 minutes before serving.