Mortadella with Balsamico
2 1/4 cups of chicken stock
1 tablespoon of unflavored powdered gelatin (from a 1/4-ounce envelope)
1/2 stick (1/4 cup) of butter
1/4 cup of flour
1 1/2 cups of heavy cream
1 pound of mortadella, cut into 1-inch cubes
Salt and freshly ground pepper
Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving
In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes.
Cook in a microwave until liquefied, about 1 minute; set aside.
In a small saucepan, melt the butter over medium-low heat; stir in the flour.
Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream.
Season with nutmeg, salt, and pepper; cook 5 minutes.
In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture.
Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
Serve the mousse on toasted bread slices; top with pistachios and arugula.
Drizzle with balsamic vinegar before serving.