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PIQUILLO PEPPER MOUSSE |
ASPARAGUS MOUSSE |
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This adorable mousse is made with genuine Lodosa Piquillo peppers roasted over beech wood. All the ingredients, including the cream, eggs and natural spices are added in just the right amount to make this mousse smooth and flavourful at the same time.
It is recommended for accompanying meat, fish and game courses as well as a base for canapés or spread alone on hors-d'oeuvres toast.
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This just might be the most delicate of all mousses because of its very tender Navarra asparagus or its giant prawns or the Navarra lowlands vegetables. What is for sure is that this famous asparagus mousse if finger-licking good.
It is recommended as a base for canapés, to garnish white fish dishes, as a salad ingredient or simply spread on hors-d'oeuvres toast.
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SEA FOOD MOUSSE |
NAVARRA PYRENEES MUSHROOMS |
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These ingredients speak for themselves: Crab, Atlantic giant prawns, fish broth, cream, eggs and natural spices. With this make-up, it is easy to imagine that this mousse is the "flavour of the sea turned into art".
It is recommended as a base for canapés, to garnish fish dishes, as a salad ingredient or simply spread on hors-d'oeuvres toast.
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Someone might wonder what these mushrooms are doing here if they are not a mousse. The answer is simple. At Rosara, we have always considered that the fabulous "Boletus edulis" from the Navarra Pyrenees together with olive oil, make such a delicate combination that we simply had to present it together with the mousses.
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All the mousses and the Pyrenees mushrooms come in 210-ml jars.
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