DeliArte | Ventresca Mousse and crushed Peaches.
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Ventresca Mousse and crushed Peaches.

10 Verrines


  • 190 g Ventresca
  • 50 g Mascarpone or Cream Cheese
  • 50 g Natural Yogurt
  • Tiny Chopped Marinade: ½ of a lemon, ¼ teaspoon persil, ¼ teaspoon dill, ¼ teaspoon choped onion, ¼ teaspoon mint, 1/4 teaspoon choped garlic
  • 150 chopped peeled peaches in syrup


  1. Strain the Ventresca to take out the liquid.
  2. In a mixer, combine Ventresca, cream cheese and yogurt.
  3. Out of the mixture, with a fork, combine the marinade and put the ventresca mousse into verrines.
  4. Strain the peaches, and put them onto the Ventresca mousse. Decorate with 1 herb.
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