Ham Mousse On Medallions
|Boiled ham slices||1 1⁄2 Pound, cut 1/3 inch thick (6 slices)|
|Unflavored gelatin||2 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Low fat ricotta cheese||2 Cup (32 tbs)|
|Snipped parsley||3 Tablespoon|
|Snipped fresh tarragon leaves/2 teaspoons crumbled dried tarragon leaves||1 1⁄2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Freshly ground pepper||1 Dash|
Cut two 2 1/2 inch circles from each slice ham; refrigerate covered.
Mince remaining ham pieces; refrigerate covered.
Sprinkle gelatin over cold water in a saucepan; let stand 5 minutes.
Set over low heat until dissolved (about 3 minutes), stirring occasionally.
Pour gelatin into a food processor or blender; add ricotta cheese, snipped parsley, tarragon, mustard, salt, and pepper.
Process until mixture is smooth; transfer mixture to a medium mixing bowl.
Stir in minced ham; refrigerate covered until mixture has set (about 1 hour).
Place 2 ham circles on each of 6 individual plates.
Mound mousse by heaping tablespoonfuls on circles.
Garnish with parsley and radish roses.
Serving size: Complete recipe
Calories 1550 Calories from Fat 639
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 24.8 g124.1%
Trans Fat 0 g
Cholesterol 152.5 mg50.8%
Sodium 955 mg39.8%
Total Carbohydrates 68 g22.6%
Dietary Fiber 3.7 g15%
Sugars 4.1 g
Protein 169 g338.1%
Vitamin A 140.5% Vitamin C 129.1%
Calcium 167.7% Iron 70.7%
*Based on a 2000 Calorie diet