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.
This recipe was provided by Tre Stelle
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