Mortadella Mousse

  • Preparation 15 MIN
    Chilling 15 MIN
  • Servings 1
  • Makes 1 ¾ cups (430 ml)



  1. In a food processor, chop the mortadella. Add both cheeses and the milk. Blend until smooth, about 2 minutes. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl or serving dish. Refrigerate for 15 minutes.
  2. Sprinkle the mousse with the pistachios. Serve with toasted bread and antipasti, if desired.


The mortadella mousse will keep for 4 days in an airtight container in the refrigerator.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.