Horseradish Mousse topped Beef CanapÉs



24 servings



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


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

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This recipe was provided by Tre Stelle

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