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Ham Mousse

American.Kitchen's picture
This gelatin ham mousse is a chilled meaty mousse recipe. Prepared with eggs and cream along with ground ham, the gelatin ham mousse is savory and is flavored with sherry.
  Gelatin 2 Tablespoon (2 Envelopes)
  Cooked ham 3 1⁄2 Cup (56 tbs), ground
  Sherry 1⁄4 Cup (4 tbs)
  Chicken broth 1 1⁄3 Cup (21.33 tbs)
  Heavy cream 1 Cup (16 tbs)
  Eggs 2 , separated

Sprinkle gelatin over sherry to soften.
Heat chicken broth until bubbling.
Beat egg yolks slightly, stir in a little heated broth, then pour back into broth.
Cook over a low heat, stirring constantly, for a minute or two.
Remove from heat, mix in gelatin until dissolved, then add the ham.
Fold in stiffly beaten egg whites and stiffly beaten cream.
Spoon into a 1 quart mold and refrigerate until firm.
Unmold on a platter.

Recipe Summary

Side Dish

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