Double Cream Ham Mousse
|Cooked ham||18 Ounce (500 Gram)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
1. Preheat the oven to 200°C (400°F; gas mark 6).
2. Pass the ham through a vegetable mill or an electric mincer. Beat the egg whites until stiff.
3. Whip the cream. In a bowl, gently mix the cream with the minced ham. Add 2 pinches paprika and season lightly with salt and pepper. Fold in the egg whites gently.
4. Butter a charlotte or similar mould and pour in the ham mixture. Place the mould in an ovenproof dish filled with water and cook for 40 to 45 minutes. When the contents of the mould begin to rise and puff up, the mousse is cooked. Remove from the oven. Wait a few minutes while the mousse sinks slightly, then turn onto a serving dish. Wait 2 to 3 minutes, then unmould.