Ingredients

• 2 1/4 cups chicken stock
• 1 tablespoon unflavored powdered gelatin (from a 1/4-ounce envelope)
• 1/2 stick (1/4 cup) butter
• 1/4 cup flour
• 1 1/2 cups heavy cream
• 1 pound mortadella, cut into 1-inch cubes
• Nutmeg
• Salt and freshly ground pepper
• Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving

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Instructions

1. In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside.
2. In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes.
3. In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
4. Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
5. Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.