Mortadella & buffalo ricotta mousse in choux pastry
Preparation 20 minutes
Cooking time 30 minutes
80g buffalo ricotta
10g Pukara Estate Premium EVOO
30 plain flour
25g unsalted butter, room temperature
pinch of salt
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
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