Ham Mousse With Chicken Broth
|Dubonnet/Madeira wine||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Hot chicken broth||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Tabasco sauce||5 Dash|
|Diced ham||1 Cup (16 tbs)|
|Thin onion slice||1|
|Heavy cream||1⁄2 Cup (8 tbs)|
This is an easy dish to make, since most of the work is done in a blender, and it is a delectable main course for a company meal on a hot night.
Put the gelatin, wine, lemon juice, and hot broth in the container of a blender and blend on high speed 40 seconds.
Add the yolks of the eggs, mayonnaise, Tabasco, ham, and onion to the blender and blend 20 seconds more on high speed.
Take out the center of the lid of the blender and pour in the cream with the motor on.
Blend 30 seconds.
Beat the egg whites until they are stiff but not dry.
Pour the mixture from the blender in gently and fold together until well mixed.
Pour into a medium mold and chill until set.
Serve with more mayonnaise.