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Winter Salami Mousse


For 4 servings:

Crumbs from 50g soft white bread
50ml milk
120g winter salami
100ml fresh cream, 45% fat
40g unsalted butter at room temperature
Baguette, thinly sliced and toasted in the oven till golden warm

Cooking Method

  1. Whip the fresh cream till stiff peaks.
  2. Dip bread crumbs into milk and squeeze the excess milk out. 
  3. Then add the bread crumbs, salami and butter in a food processor and whizz. Then add this to the whipped cream.
  4. Leave to cool in chiller. 



  1. With an ice-cream scoop, pick up small portions of the mousse and top on baguette slices.

Recipe by Pick Salami

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