Pisco Sour Cocktail served with Ham Mousse with Marjoram, Mint, Lemon, crôutons and Grana Padano Riserva
. 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
PreparationIn 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 Sour45 ml Pisco
20 ml sugar syrup
30 ml fresh lemon juice
1 egg white
4 drops Amargo Chuncho or Angostura bitter
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.