They are among the most appreciated culinary preparations, with a soft and creamy consistency. They are perfect for filling sandwiches and puffs and are prepared with vegetables, fish and cheese.
Savory mousses they are light and tasty creams, perfect to accompany croutons and small sheets to serve as tasty finger food. The name in French means "foam"And in fact the consistency of the mousses is always very soft and soft. They are easier to make than you think, and can be made with cheese, fish, salami, fruit or vegetables. The ingredient that can never be missing is cream, and for this reason we cannot define a diet dish! The only trick that you must have for a perfect result is to blend very well all the ingredients, because the texture can be really velvety.
Tuna and anchovy mousse
Take 200 g of tuna in olive oil, 100 g of fresh cream, 2 anchovy fillets, a teaspoon of desalted and rinsed capers, a grated lemon rind. Put the drained tuna in the mixer with the anchovies, capers and lemon zest. whisk all and then add the whipped cream to this mixture. Stir with a wooden spoon from top to bottom, and leave the mousse in a bowl covered with plastic wrap in the fridge, to rest for an hour before serving.
Fresh broad bean mousse
Excellent this mousse to accompany fish fillets such as sea bream or sea bass. Take 120 g of peeled broad beans and blanched, 80 g of cow's milk ricotta, a tablespoon of Parmesan, 70 g fresh cream and a pinch of salt. Whisk the beans with the ricotta cheese, salt and Parmesan. Add the whipped cream to this mixture, stirring always from top to bottom. Let rest the mousse an hour in the fridge before serving.
Shrimp mousse
Between two wafers of puff pastry, on crakers or as a filling for fluffy cream puffs: shrimp mousse it is a delight, however you want to bring it to the table. The recipe, for 8 people, includes 450 g of clean shrimp tails, 200 g of fresh cream, a clean spring onion, 6 boiled eggs, a tuft of dill, oil, salt. First wash the prawn tails, put them in a pan with a drizzle of extra virgin olive oil, the chopped spring onion and a sprig of dill. Cover and do brown for 5 minutes. Add salt. Mix the boiled shrimp tails with the mixer. Add the whipped cream to the mixture, add salt and one piping bag distribute it on croutons or crackers and serve.
Cod mousse
This recipe is perfect both to fill canapés and to accompany vegetable dishes. First boil a liter of perfumed water with half a glass of white wine, a stalk of celery, a bay leaf and a pinch of pepper. Immerse yourself in water 200 g of salt cod already desalted and cook it for five minutes. When it is cooked, blend it with 2 firm yolks, 8 capers, 2 anchovy fillets, a clove of garlic and 4 tablespoons of oil. Add to this mixture 200 g of fresh cream and mounted. Spread the mousse on toasted bread or serve with roasted and skinned peppers.
Gorgonzola mousse
There gorgonzola mousse it is a cream that meets everyone's taste: it is perfect both for a snack for children and for a quick snack. It is really prepared in no time: just 200 g of gorgonzola (sweet or spicy, as you prefer), 100 g of ricotta, 60 g of shelled walnuts, 100 g of fresh cream. Put all the ingredients in a mixer apart from the cream, and blend until the mixture is thick and homogeneous. At this point add the whipped cream, season with salt, stir and serve.
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