Makes: 20
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

Mortadella Mousse

200g Mortadella

50g Philadelphia cheese

80g Buffalo ricotta

10g Pukara Estate Premium Extra Virgin Olive Oil

Choux Pastry

50ml Water

30g Plain flour

25g Unsalted butter, room temperature

1 Egg

Pinch of salt

Assembly

100g Pukara Estate Black Olive Tapenade

30g Pistachios, finely chopped

50ml Pukara Estate Caramelised Balsamic Vinegar

Method

Mortadella Mousse
Blend the mortadella, Philadelphia cheese, buffalo ricotta, and EVOO into a smooth mixture.
Transfer to a piping bag and refrigerate until needed.

Choux Pastry
Add the salt and butter to the water and bring to a boil.
Add the flour and stir until combined, cooking on low heat until the dough detaches from the sides of the pot.
Remove the dough from the pot and transfer to a bowl. Add the egg, stirring well until fully incorporated.
Place the mixture into a piping bag and pipe 20 small choux puffs onto a baking tray lined with greaseproof paper.
Bake in a preheated oven at 190-200°C for 20 minutes. Once baked, open the oven door slightly and allow them to rest inside for another 10 minutes.

Assembly
Cut all choux pastries in half.
Spread 1 teaspoon of Black Olive Tapenade onto the bottom halves of the choux pastries.
Pipe the mortadella mousse on top and cover with the top half of the choux pastry.
Gently press down until the mousse slightly escapes from the edges, then roll the sides in the finely chopped pistachios.
Arrange on a serving platter and drizzle with caramelised balsamic vinegar before serving.