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Ham Mousse On Medallions

world.chef's picture
Ingredients
  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
  Salt 1⁄8 Teaspoon
  Freshly ground pepper 1 Dash
  Parsley sprigs 4
  Radish roses 3
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Party

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