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Profiteroles filled with truffle mortadella mousse.
4
15min
Federico Quaglia
An elegant and aromatic appetizer: profiteroles filled with truffle mortadella mousse, decorated with whipped butter and wildflowers. Perfect for celebrations!
16 empty profiteroles
240g of mortadella
80g of fresh cream
25g of truffle oil
120g of softened butter
Blend the mortadella with the fresh cream and truffle oil until you obtain a smooth and velvety cream. Transfer the mousse into a piping bag.
Gently fill the empty profiteroles with the mortadella mousse, being careful not to break them. Arrange them on a plate or a cake stand.
Top each profiterole with a dollop of whipped butter (softened butter beaten until fluffy) and garnish with a few edible flowers for a colorful and refined touch.
Tagliofresco
According to tradition, the name "Mortadella" comes from the Middle Ages when the mixture was crushed in a mortar. Today, as then, Citterio produces Mortadella Bologna PGI with care and attention, making its quality and aroma unique. Available in three sizes that preserve its just-sliced flavour.
