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🍰 Crispy Pumpernickel Bites with Triple-Flavored Cheese Mousse

385 kcal · 30 min · 4 servings

Ingredients

• 1 tsp. saffron (ground)
• 2 tbsp dry white wine
• 2 tbsp pumpkin flesh (jar)
• 1 red bell pepper
• 1 clove garlic
• 1 spring onion
• 2 tbsp chive rings
• 1 tsp horseradish (jar)
• 5 leaves gelatin
• 150 g cream cheese
• 150 g quark
• 150 ml whipping cream
• salt
• white pepper
• cayenne pepper
• 4 lettuce leaves
• 18 slices pumpernickel (round)
• caviar to taste (e.g. burbot, trout, and salmon caviar)

Instructions

1. 1. Dissolve the saffron in a splash of slightly warmed wine.
2. 2. Mix the saffron-wine mixture with the drained pumpkin and puree everything until smooth.
3. 3. Wash the bell pepper, remove the core, and cut it in half lengthwise.
4. 4. Take one of the bell pepper halves and puree it together with the peeled garlic clove into a fine paste.
5. 5. Dice the other bell pepper half into very small cubes.
6. 6. Fold the bell pepper cubes into the pumpkin mixture.
7. 7. Wash the spring onions, trim off the dry ends, and chop them finely.
8. 8. Mix the chopped spring onions with the chives and the horseradish.
9. 9. Soak the gelatin in cold water.
10. 10. Squeeze the soaked gelatin well to remove excess water.
11. 11. Melt the gelatin in a small saucepan over very low heat.
12. 12. Stir cream cheese and quark in a bowl until smooth.
13. 13. Take two tablespoons of the cheese mixture and stir it into the melted gelatin.
14. 14. Stir the gelatin-cheese mixture back into the remaining cream cheese and quark mixture.
15. 15. Whip the cream until stiff.
16. 16. Gently fold the whipped cream into the cheese cream.
17. 17. Divide the finished mousse into three equal portions.
18. 18. Stir the pumpkin puree mixture into the first portion of the mousse.
19. 19. Season the first portion with salt and white pepper to taste.
20. 20. Stir the bell pepper puree into the second portion of the mousse.
21. 21. Season the second portion with salt and cayenne pepper to taste.
22. 22. Stir the spring onion mixture into the third portion of the mousse.
23. 23. Season the third portion with salt to taste.
24. 24. Fill each of the three mousse varieties into a shallow container.
25. 25. Wash the salad, remove any wilted greens, and spin it dry.
26. 26. Tear the dry salad into small pieces.
27. 27. Distribute the salad pieces onto the pumpernickel slices.
28. 28. Use a spoon or piping bag to scoop small quenelles from each mousse variety.
29. 29. Place the mousse quenelles on top of the salad-topped bread slices.
30. 30. Garnish the bites with caviar and serve.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 24 g