Pumpernickel Appetizers with Three Different Mousse
Ingredients
- Ingredients
- 1 generous pinch Saffron (ground)
- 2 Tbsps dry white wine
- 2 Tbsps Pumpkin (jarred)
- 1 red Bell pepper
- 1 garlic clove (peeled)
- 1 scallion
- 2 Tbsps scallions
- 1 tsp Horseradish (jarred)
- 5 sheets gelatin
- 150 grams cream cheese
- 150 grams Quark
- 150 milliliters Whipped cream
- salt
- white peppers
- cayenne pepper
- 4 Lettuce
- 18 slices Pumpernickel bread (round)
- Caviar (as desired (eg. as lumpfish, trout and salmon caviar)
Preparation steps
Dissolve the saffron in a slightly warmed wine and puree with the drained pumpkin. Rinse the peppers, halve lengthwise and remove the seeds and white ribs. Chop finely. Chop one-half very finely with the peeled garlic to a paste. Fold in the remaining chopped pepper. Rinse and thinly slice the scallions and mix with the chives and horseradish.
Soak the gelatin in cold water. Squeeze the gelatin and melt in a small saucepan over low heat. Stir in the cream cheese and quark until smooth. Stir 2 tablespoons of the gelatin into the cream. Whip the heavy cream and divide in thirds. Fold a third into the pumpkin puree and season with salt and white pepper. Fold half of the remaining whipped cream into the pepper puree and season with salt and cayenne pepper. Fold the remaining whipped cream into the scallion mixture and season with salt. Spoon each into a shallow container and refrigerate until very cold, at least 2 hours.
Rinse the salad, spin dry and pluck small leaves and place on the pumpernickel. Spoon the three different mousse onto the bread slices. Serve garnished with caviar.
