Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids

Welcome to MONDELĒZ INTERNATIONAL FOODSERVICE

A leader in branded snacks, ingredients, gum and candy.

Trends

INGREDIENTS

Servings
  •   Truffled Egg Salad
  • 5 hard-cooked large eggs, cooled
  • 1-3/4 oz. mayonnaise
  • 1/2 tsp. truffle oil
  • 1/4 tsp. kosher salt, divided
  • 1/4 tsp. lemon juice
  • 1/4 tsp. champagne vinegar
  •   Mushroom Mousse
  • 1 Tbsp. canola oil
  • 6 oz. diced button mushrooms
  • 3 oz. medium diced onions
  • 1/2 tsp. minced fresh garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. dried thyme leaves
  • 11 oz. vegetable stock, divided
  • 1/2 oz. powdered gelatin
  • 6 oz. heavy cream, whipped to soft peaks
  •   Crispy Prosciutto
  • 1 oz. thinly sliced prosciutto
  • 10 packets RITZ Crackers

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 410
Total fat 34g
Saturated fat 13g
Trans fat 0.5g
Cholesterol 240mg
Sodium 900mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 5g
Protein 13g
Calcium 8%DV
Iron 8%DV

DIRECTIONS

    Truffled Egg Salad:
  1. Peel  eggs and dice into 1/4-inch pieces. Combine mayonnaise, oil, salt, lemon juice and vinegar. Fold in eggs. Refrigerate until ready to use.
  2. Mushroom Mousse:
  3. Heat  oil in heavy-gauge pot on medium heat. Add mushrooms, onions, garlic, salt and thyme; cover. Sweat until vegetables are tender, stirring occasionally. Add 8 oz. stock; bring to simmer. Cover, remove from heat, and let stand 30 min. Puree mixture, then strain into bowl; discard solids.
  4. Sprinkle  gelatin over remaining 3 oz. stock in small bowl. Let stand 5 min. Heat bowl over simmering water until all gelatin is dissolved and mixture reaches 90°F. Stir gelatin mixture into mushroom mixture. Cool in an ice bath.
  5. Gently  fold whipped cream into mushroom mixture. Refrigerate until ready to serve.
  6. Crispy Prosciutto:
  7. Meanwhile,  arrange prosciutto in single layer on parchment paper-lined sheet pan. Bake in 350°F standard oven (or 300°F convection oven) 11 to 13 min. or until crisp. Cool at room temperature until ready to use.
  8. When  ready to serve, plate 2 oz. Mushroom Mousse with 2.5 oz. of Truffled Egg Salad in front of the Mousse and 0.20 oz. of Crispy Prosciutto to the right of the Egg Salad. Serve with 2 packets of RITZ Crackers.
  9. Serving Suggestion:

    Serve with a garnish of a small green salad.

How to Deliver Rewards That Resonate

December 10, 2020

It’s Personal: How to Deliver Rewards That Resonate

Operators tailor incentives to provide customized experiences for their guests.
Read Article

Foodservice Turns Inside Out: Restaurants Reinvent Themselves for Off-Premises Business

January 5, 2021

Foodservice Turns Inside Out: Restaurants Reinvent Themselves for Off-Premises Business

The pandemic-propelled shift to off-premises is reshaping the restaurant landscape, literally, as smaller-footprint stores designed for digital and drive-thru orders emerge.
Read Article

Video Highlights



Check out the latest videos from our YouTube Recipe channel.

Insights
The Foodservice Fast Lane

The Foodservice Fast Lane

Discover the Top 2019 Trends to Help Turbocharge Your Business
Read Article

Nilla Brick Toast

Hot New Recipes

Check out the latest recipes and yummy dessert builds designed to help sweeten your business.
Visit the Culinary Center

Segment Support

Segment Support

See how our tailored solutions can help you succeed in your segment.

Learn More

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.