Preparation

Take the slices of pancarré and roll them out with a rolling pin until they are about half a centimetre high. Cut them out with a pastry cutter in the shape of your choice, in our case we chose stars.

Let’s prepare the two mousses:
– For the salmon mousse, mince half of the ricotta and the smoked salmon with a mixer, add a pinch of pepper, the dill. Complete by adding half of the whipped liquid cream and incorporating it with a spatula.
– For the white mousse, follow the same procedure but without the smoked salmon.
You will now have two different mousses, one pink and one white.

Grease the stars and put them in the oven until they are golden brown. Let’s get to the composition: with a pastry bag, put the white mousse on half of the stars and the pink mousse on the other half. Decorate as desired with pink pepper, chopped pistachios, petals of Grana Padano PDO and herb leaves.