- 150 glean beef tenderloin
- 60 gmozzarella
- 25 gsour cream
- 1 tablespoonbalsamic vinegar
- 5 gbasil
- 1 tablespoonmustard sauce
- -extra virgin olive oil
- -salt
- -black pepper
- 50 gpistacchio
- 300 glean beef tenderloin
- 120 gmozzarella
- 50 gsour cream
- 2 tablespoonsbalsamic vinegar
- 10 gbasil
- 2 tablespoonsmustard sauce
- -extra virgin olive oil
- -salt
- -black pepper
- 100 gpistacchio
- 450 glean beef tenderloin
- 180 gmozzarella
- 75 gsour cream
- 3 tablespoonsbalsamic vinegar
- 15 gbasil
- 3 tablespoonsmustard sauce
- -extra virgin olive oil
- -salt
- -black pepper
- 150 gpistacchio
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Step 1
Attach bowl and wire whisk to the stand mixer. Add mozzarella cheese, sour cream, salt, pepper and 2 tablespoons of oil. Whip on speed 4 until well combined.
-
Step 2
Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
-
Step 3
Dice meat in cubes, Turn Speed Control Lever to 2.
-
Step 4
Mince the meat in the mixer bowl.
-
Step 5
Combine the meat with balsamic vinegar, basil, mustard, salt and pepper.
-
Step 6
Place 4 ring molds onto 4 plates, fill half of the ring with the meat and complete with the mozzarella mousse. When serving remove the rings sliding from top.
-
Step 7
Gently remove the rings and serve sprinkled with cracked pistacchio.
-
TIP
For lactose-intolerant, switch from mozzarella to a nice guacamole made with smashed avocado, tomato and onion.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Step 1
Attach bowl and wire whisk to the stand mixer. Add mozzarella cheese, sour cream, salt, pepper and 2 tablespoons of oil. Whip on speed 4 until well combined.
Step 2
Set the Food Grinder with the Coarse Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
Step 3
Dice meat in cubes, Turn Speed Control Lever to 2.
Step 4
Mince the meat in the mixer bowl.
Step 5
Combine the meat with balsamic vinegar, basil, mustard, salt and pepper.
Step 6
Place 4 ring molds onto 4 plates, fill half of the ring with the meat and complete with the mozzarella mousse. When serving remove the rings sliding from top.
Step 7
Gently remove the rings and serve sprinkled with cracked pistacchio.
TIP
For lactose-intolerant, switch from mozzarella to a nice guacamole made with smashed avocado, tomato and onion.