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.