mousse of blood sausage
The black pudding, skinless of course, is mixed with grated speculoos, soaked gelatine leaves dissolved in veal stock and a few spoonfuls of whipped cream. Besides the mousse: a spoonful of gel, made of boiled apple juice with agar agar. The finishing touch is done with mustard seeds soaked in water with white balsamic vinegar. Garnish with grated speculaas. A color touch can be given with mint leaves.
ingredients - info black pudding speculaas gelatine veal stock cream

mousse of black pudding

with caramelized biscuits

apple juice agar agar mustard seeds white balsamic mint leaves
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
The black pudding, skinless of course, is mixed with grated speculoos, soaked gelatine leaves dissolved in veal stock and a few spoonfuls of whipped cream. Besides the mousse: a spoonful of gel, made of boiled apple juice with agar agar. The finishing touch is done with mustard seeds soaked in water with white balsamic vinegar. Garnish with grated speculaas. A color touch can be given with mint leaves.
ingredients - info black pudding speculaas gelatine veal stock cream
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Ingredients Directions

mousse of black

pudding with

caramelized biscuits

apple juice agar agar mustard seeds white balsamic mint leaves
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion