Tre Stelle® Horseradish Mousse Topped Beef Canapes
This mousse is equally delicious when used as a spread in a roast beef sandwich!Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
Makes 24 canapés
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!