The blood sausage, skinless of course, is mixed with grated

speculoos, soaked gelatine leaves dissolved in veal stock and

a few spoonfuls of whipped cream.

Besides the mousse: a spoonful of gel, made of boiled apple

juice with agar agar.

The finishing touch is done with mustard seeds soaked in water

with white balsamic vinegar. Garnish with grated speculoos.

A color key can be given with a little mint.

Mousse of blood sausage

with caramelized biscuits

blood sausage

speculoos

gelatine

veal stock

cream

apple juice

agar agar

mustard seeds

white balsamic

mint leaves

A Recipe Guide For The Amateur Chef Belgian Cuisine

Mousse of

blood sausage with

caramelized biscuits

The blood sausage, skinless of course, is mixed with

grated speculoos, soaked gelatine leaves dissolved in

veal stock and a few spoonfuls of whipped cream.

Besides the mousse: a spoonful of gel, made of boiled

apple juice with agar agar.

The finishing touch is done with mustard seeds

soaked in water with white balsamic vinegar. Garnish

with grated speculoos.

A color key can be given with a little mint.

blood sausage

speculoos

gelatine

veal stock

cream

apple juice

agar agar

mustard seeds

white balsamic

mint leaves

a recipe guide for the amateur chef Belgian Cuisine