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easy &quick

Beef Aspic with Apple and Horseradish Mousse

QimiQ Benefits

  • Prevents moisture migration, bread, rolls and sandwiches remain fresh and dry for longer
  • Longer presentation times possible under proper refrigeration

Minutes

15

Difficulty

easy

Beef Aspic with Apple and Horseradish Mousse
Beef Aspic with Apple and Horseradish Mousse

Ingredients

For 6 Dessert rings Ø 6.3 cm

  • 6

    Slice(s) of whole meal bread

  • For the aspic

  • 200g

    Prime boiling beef, cooked

  • 100g

    Root vegetables, brunoise

  • 250ml

    Beef stock

  • 2

    Sheet(s) of gelatine, 1.5 g each

  • For the mousse

  • 250g

    QimiQ Classic, room temperature

  • 125g

    Apple puree, canned

  • 20g

    Horseradish, grated

  • Salt and pepper

  • 125ml

    Heavy cream 36 % fat, beaten

Preparation

  1. For the aspic, finely dice the meat and vegetables. Soak the gelatin and melt in the beef stock. Add the beef and vegetale to the stock, mix well and allow to cool down.
  2. For the mousse, blend the QimiQ Classic, apple, horseradish and seasoning smooth and fold in the whipped cream.
  3. Use the dessert rings to cut 6.3 cm circles out of the bread. Place a bread base in a ring, cover with a thin layer of mousse and chill well. Cover with a layer of aspic and chill well.
  4. Repeat this procedure until the rings are full and chill for at least 4 hours, preferably over night.
Some doughy looking food

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