Vol-au-vent with Grana Padano mousse, lumpfish roe, herbs and pink peppercorns
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 15 minutes
Ingredients 12 vol-au-vent
250 g ricotta cheese
150 g Grana Padano
herbs (marjoram, thyme, parsley)
50 g lumpfish roe
extra virgin olive oil
PreparationIn a bowl, whip the ricotta with an electric mixer, adding the cream, grated Grana Padano and chopped herbs.
Continue whipping until the mixture is soft and creamy; season with salt and pink peppercorns.
Fill the vol-au-vent with the mousse and garnish with the lumpfish roe and a few leaves of marjoram.