Bresaola Mousse

Recipe appetizers for 6 people based on Bresaola.

Preparation:

Preparation: Coarsely chop the bresaola, put it in the blender jar with the butter cut into pieces and blend until a soft cream is formed; transfer it to a bowl and add, a little at a time, the mascarpone, cream, brandy and pepper, stirring vigorously all the time. Put the mixture in the canvas pocket and form large tufts, placing them on a tray. Place the preparation in the refrigerator for at least 4 hours, then serve.