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Mousse Of Ham

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Ingredients
  Finely chopped shallots 3 Tablespoon
  Unsalted butter 1 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Unflavored gelatin 2 Tablespoon, softened in 1/4 cup dry vermouth (2 Envelopes)
  Tomato paste 1 Tablespoon
  Ground boiled ham 2 1⁄3 Cup (37.33 tbs)
  Dry madeira 3 Tablespoon
  Lemon juice 2 Tablespoon
  Grated lemon peel 1 Tablespoon (From 1 Lemon)
  Heavy cream 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Ground nutmeg To Taste
Directions

1. Cook shallots slowly in butter until soft, taking care they do not brown; otherwise the flavor will change. Add chicken stock, gelatin mixture, and tomato paste. Blend until smooth. Add ground ham half at a time. (I find the blender produces a very fine puree.)
2. Empty into a clean bowl to cool. Season with salt, pepper, and nutmeg. Season more than you would think necessary; the cream will tone it down. Add the Madeira, lemon juice, and lemon peel.
3. When almost set, whip the cream until soft peaks form and fold into the setting ham mixture. Correct the seasonings and spoon into the prepared mold or ramekins.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Interest: 
Holiday, Gourmet
Ingredient: 
Ham
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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