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  • Pisco Sour Cocktail served with Ham Mousse with Marjoram, Mint, Lemon, crôutons and Grana Padano Riserva

Pisco Sour Cocktail served with Ham Mousse with Marjoram, Mint, Lemon, crôutons and Grana Padano Riserva

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Pisco Sour Cocktail served with Ham Mousse with Marjoram, Mint, Lemon, crôutons and Grana Padano Riserva

Details

. Difficulty: Easy . Serves: 4 / 6 people . Preparation time: 30 minutes

Ingredients

150 g ham 
100 g Grana Padano Riserva 
500 g rye sandwich bread
80 g spreadable cheese 
150 ml cream
1 bunch of fresh mint
1 sprig of marjoram
1 lemon zest
salt & pepper

Preparation

In a bowl, add the ham, grated Grana Padano Riserva, soft cheese, cooking cream and lemon zest.
Mix together until obtaining a soft, evenly blended mousse. Season with salt and pepper to taste.
Toast the bread on a grill and spread some mousse on each slice.
Serve garnished with Grana Padano cheese shavings.

Pisco Sour

45 ml Pisco
20 ml sugar syrup
30 ml fresh lemon juice
1 egg white
4 drops Amargo Chuncho or Angostura bitter
ice

In a shaker, combine the egg white, Pisco, sugar, lemon juice and 2 ice cubes.
Shake vigorously for at least one minute to slightly beat the egg white. 
Pour into a glass and add 4 drops of Peruvian Amaro to the foam. You can also use Angostura bitter.
Serve immediately garnished with some slices of lime.