Mousse Of Ham
|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)|
|Ground nutmeg||To Taste|
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.