Canapés with leek mousse and crisp pancetta

Published on 10 June 2020

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Another finger food with previously published bases. Search:

SAVOURY SHORTCRUST BASES FOR CANAPÉS

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INGREDIENTS FOR 10/12 CANAPÉS

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I slice, wash and cook leek in a little oil, adding water if needed until soft.

I add salt and pepper.

I soak gelatine in cold water for about 10 minutes.

I blend 80 g cooked leek into cream and briefly blend with squeezed gelatine gently melted in a pan.

I transfer cream to a bowl.

I whip well-chilled cream and gently fold into leek cream.

The mousse should be fluffy.

I pipe with a star nozzle onto each biscuit; refrigerate filled bag if not using immediately.

I crisp pancetta on a griddle.

I pat dry and chop.

I decorate canapés.

From Dolci momenti di Davide.

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