Carpaccio on Herbal Mousse

Carpaccio: 2 pieces of Tuscany Roulade, salt, pepper, thyme, rosemary, garlic, olive oil

Marinade: balsamic vinegar, olive oil, salt, pepper, truffle oil, scallions, radishes and chives

Herbal Mousse: 100 g QimiQ, 250 g quark, 75 g sour cream, 125 g cream, 4 egg whites (120 g), salt, pepper, sugar, 2 tablespoons herbal puree, 2 sheets of gelatin

Carpaccio: Marinade the Rolled Herbs-Fed Suckling Piglet Tuscany with olive oil and wrap it in foil. Put it in the oven for about 10 hours at low temperature (approximately 63 °C). Then let it cool down and cut the pork into very thin slices.

Marinade: Finely chop shallots and radishes. Make a marinade out of salt, pepper, a little sugar, vinegar and oil. Spread the Capraccio with the marinade.

Herbal Mousse: Whip the egg whites together with the cream. Then mix the quark with QimiQ and the spices. Add sour cream. Separate it into two parts and mix one half with 2 tablespoons of the herbal puree. Next stir the whipped cream and egg whites into each mass evenly. Spread each mass about 1.5 cm high on a baking sheet and refrigerate. After cooling cut out parts with a cookie cutter, piece together and put it on the Carpaccio.

Products used: Herbs-Fed Suckling Piglet Roulade Tuscany