Lamb’s lettuce, Speck and croutons with a difference

Lamb’s lettuce mousse

Wash the lamb’s lettuce and boil in salted water for 5 minutes. Rinse with iced water and squeeze well. Blend with the cream. Add the soft cheese and mix until well combined. Soak the gelatine in cold water for 5 minutes, squeeze out the water, then melt in a saucepan. Remove from the heat. Gradually stir in the soft cheese mixture. Season to taste with lemon juice, salt and pepper. Pour into a mould and refrigerate for at least 4 hours.

Bacon sails and bread crisps

Fry the Hohrücken Speck in a pan until crisp, keeping it flat. Remove from the pan and absorb the fat with a paper towel. Thinly slice the bread and deep fry to make bread crisps.

Season with salt. Use two spoons to form the lamb’s lettuce mousse into dumplings, arrange them on the bread chips and place the bacon sails on top. Serve this attractive dish to your guests and enjoy it together!

150 g lamb’s lettuce

50 ml cream

200 g soft cheese

2 sheets gelatine

1 tbsp lemon juice

Salt and pepper

8 slices Hohrücken Speck

8 slices of white bread