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Charcuterie Mousse

Charcuterie Mousse


• 1/2 cup of Sogno Toscano Smoked Pecorino Cream
• 2 to 3oz each of mortadella, prosciutto, Tuscan salame
• 1/4 cup of grated Parmesan cheese
• 1 Tbsp of dried fruit

• 3 Tbsp of whipping cream
•  Salt and pepper to taste 


  1. Dice 7oz of various leftover cured meat (mortadella, salame, prosciutto or ham) and pour them into the mixer with 1/2 cup of smoked pecorino cream (if you instead prefer a spicy flavor, you can use the Spicy version of Sogno Toscano pecorino cream). 
  2. Then add 4 tablespoons of grated Parmesan cheese, 1 tablespoon of dried fruit (pine nuts, hazelnuts, almonds or pistachios), 2-3 tablespoons of whipping cream, salt and pepper.
  3. Blend and serve the mousse with slices of toasted bread and fresh vegetables, or use it to fill vol-au-vents. 

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