Mortadella & buffalo ricotta mousse in choux pastry

Makes 20

Preparation 20 minutes

Cooking time 30 minutes



Mortadella mousse

200g mortadella

50g philadelphia

80g buffalo ricotta

10g Pukara Estate Premium EVOO


Choux Pastry

50ml water

30 plain flour

25g unsalted butter, room temperature

1 egg

pinch of salt


Mortadella Mousse

Blend all the above into a smooth mix. Keep refrigerated for use in a piping bag

100g Pukara Estate Black Olive Tapenade

30g pistachio, cut very small

50ml Pukara Estate Caramelised Balsamic Vinegar


Choux Pastry

Add salt and butter to the water and bring to the boil

Add flour and stir until combined, cook on a low heat until the dough detaches from the sides of the pot

Remove dough from pot and transfer into a bowl, then add eggs one at the time, stirring well until combined

Place mix into a piping bag and on onto an oven tray with grease proof paper, pipe 20 ‘puffs’.

Bake in a pre heated oven at 190-200c for 20min. When ready open the oven door slightly and let them sit inside for a further 10 minutes.


Cut all choux pastry in half

Add 1 teaspoon of Black Olive Tapenade on top of the bottom part of the choux pastry, then pipe the mortadella mousse, cover with the top part of choux pastry

Press down until the mortadella mousse almost escapes from edges, then roll the sides with pistachio.

Serve on a platter and drizzle with Carmelised Balsamic Vinegar