Vol-au-vent ingredients with Mortadella and Pistachio Mousse
- 1 pack of vol au vent
- 200g of fresh ricotta
- 100g of mortadella
- 1 tablespoon of Parmesan
- 2 tablespoons of cooking cream
- pistachio pesto to taste
- pure pistachio paste to taste
- salt / pepper to taste
- chopped pistachios to taste
Vol-au-vent procedure with Mortadella and Pistachio Mousse
- In a blender, blend the ricotta with mortadella, cream, parmesan, pistachio pesto, pure pistachio paste and season with a pinch of salt and pepper.
- Transfer the mixture to a pastry bag and stuff your vol au vent.
- Decorate with chopped pistachios and serve.