6 large crackers or puff pastry disks or 10 to 12 smaller crackers
Instructions/ Εκτέλεση
For the Mousse
Dissolve the gelatin in the cold water.
In a pot pour the feta, the anthotiro or ricotta and the heavy cream.
Simmer until the cheese is completely dissolved in the cream.
Add salt and pepper.
Add the gelatin and whisk gently.
Transfer the batter to a blender and mix very well.
Pour the batter to a glass container and refrigerate.
Leave it in the fridge for at least two hours or up to two days.
For the Sweet Mushrooms
In a skillet pour the olive oil and add the mushrooms and onion in medium/high heat.
Add the wine and let it boil until it stays half.
Throw the sugar and all the herbs and spices and mix.
Lower the heat to medium and let them caramelize and absorb all their liquids about 10 to 15 minutes.
Remove from heat and put aside.
Assembly
Take the mousse out of the fridge 15 minutes before you serve the canapés.
Place it in the mixer and in medium speed mix for one minute to soften and become fluffy.
Take a cracker or a piece of puff pastry.
With a piping bag decorate them with the mousse and on top arrange the mushrooms and the onions.
Serve before meal or with wine.
Note: If you want to use puff pastry, take the dough cut it in small disks or squares, pinch them with a fork and bake them at 175° C/ 345° F for 20 minutes or until golden. Let them cool a little and then proceed as with the crackers.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/anthotiro-mousse-and-caramelized-mushrooms-canape/