Mascarpone mousse wrapped in bacon on celery salad
FORST 1857 was created to celebrate 150 years of FORST. And it shows. From the very first sip, the fresh, lightly malted flavor and the pleasantly hoppy
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Ingredients
- 1 ½ gelatine leaves
- 2 tbsps. liquid cream
- 20 g roasted pignolia (pine nuts), chopped
- 200 g mascarpone cheese
- 120 ml whipped cream
- salt
- pepper, freshly ground
- 1 tbsp. chives, finely chopped
- 300 g ribbed celery
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