Horseradish Mousse topped Beef CanapÉs
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Ingredients
| 1/4 cup | 60 mL boiling water | | 1 | pkg 15 mL unflavoured gelatine | | 1 tbsp. | 15 mL white vinegar | | 1 tbsp. | 15 mL cold water | | 1/2 cup | 125 mL whipping cream | | 1 cup | 250 mL Tre Stelle® Mascarpone | | 3/4 cup | 175 mL horseradish | | pinch salt | | 1/2 tsp. | 2 mL hot sauce | | 300 | g rare roast beef deli slices, cut into 2” pieces | | 24 | ““ 2” rounds pumpernickel bread | | chive spears for garnish if desired |
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Instructions
In a small bowl dissolve gelatine in boiling water; stir in vinegar and cold water; chill until slightly thickened - approximately 10 minutes. In a medium bowl combine whipping cream and Mascarpone; beat until smooth and creamy. Stir in horseradish, salt and hot sauce. Carefully fold in chilled gelatine mixture. Cover and refrigerate until ready to use. When ready to serve, place pumpernickel rounds on a serving platter, top with slices of beef and a spoonful of Mascarpone mousse. Garnish with chive spears if desired.
Alternatively try using leftover grilled steak sliced thinly or cooked medium shrimp with a slice of cherry tomato instead of the roast beef deli slices. Any remaining Horseradish Mousse is delicious in a roast beef sandwich or served as an accent for your roast beef dinner!
Makes 24 canapÉs
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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