Pastry horns with mortadella mousse and pistachios
Published on 3 January 2025
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A tasty starter and convenient finger food I often make. I like varied nibbles: pictured are also crostini with lardo and rosemary or Speck fat, and brisée boats with mayonnaise, tuna, gherkins and capers.
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Ingredients
INGREDIENTS
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Method
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I cut 2 cm strips.
I wrap from the closed tip, overlapping slightly.
I put seam-down on a lined tray, brush with egg beaten with milk and sprinkle sesame.
I bake at 200°C for about 15/20 minutes until golden.
I cool and remove moulds.
Meanwhile I make mousse.
I process all cheeses, diced mortadella, salt and pepper.
I add little milk.
I blend to a firm cream, adding milk cautiously. I leave some texture, but choose yours.
I put in a piping bag and refrigerate.
I fill horns, not too far ahead or pastry becomes damp.
I cover exposed mousse with chopped pistachios.
Prosecco and a non-alcoholic drink, and best wishes 🍾🥂!
Original source: https://incucinaconlilly.com/2025/01/03/cannoncini-con-mousse-di-mortadella-e-pistacchi/