THE vol au vent they are inevitable on the Christmas table. Delicious single-portion appetizers that everyone likes. Our filling with almond mousse and provolone flakes it combines sweet and savory flavors for a pleasant contrast and a very cheerful chromatic effect.
- 10 vol au vent
- 250 ml of fresh cream
- 50 g of Parmesan cheese
- 40 g of shelled almonds
- 300 g of cow’s milk ricotta
- 8 dried tomatoes in oil
- 8 pickled capers
- spicy provolone
You say Christmas and you inevitably think of the vol au vent, the party starter par excellence. Quick and easy, with ready-made puff pastry, and creative. We have stuffed them with an almond mousse that goes perfectly with the spicy provolone. The finish with a dried tomato and a caper. Small bites of sweetness and flavor. A game of flavors and colors. A pastry bag will be very useful for a perfect filling.
The quantities of the recipe are designed for 4 people equal to about 10 vol au vent.
HOW TO PREPARE: THE DELICIOUS VOL AU VENT WITH CHEESE AND ALMONDS
Prepare the mousse: heat 100 ml of fresh cream in a saucepan, remove it from the heat and add the grated Parmesan. Stir until completely dissolved and let cool. Collect the well-drained ricotta in a large bowl and add the cream with the Parmesan, mixing with a spatula.
Separately whip the remaining cold cream from the fridge with a whisk; then mix it with the ricotta mixture with slow movements.
Add the chopped almonds to the mousse and mix. Place the mousse in the refrigerator for at least 30 minutes.
With a teaspoon or a pastry bag without a nozzle distribute the mousse in the vol au vents. Decorate with cherry tomatoes, capers and a few flakes of spicy provolone. Serve your delicious cheese and almond vol au vantes with a glass of bubbles!
OTHER TASTY RECIPES: Vol au vent with ham, brie and Cognac, Vol au vent with salty fillings, Vol au vent with white chicken ragù
Easy execution Preparation time 30 min Standing time 30 min Servings 4.