Ham Mousse With Heavy Cream
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Cooked ham||2 Cup (32 tbs), finely chopped|
|Tomato juice||2 Cup (32 tbs)|
|Beef consomm||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
Soften gelatin in cold water and heat over hot water until it is dissolved.
Add gelatin to ham, and stir in tomato juice, beef consomme and paprika.
Chill in refrigerator until it thickens.
Fold in whipped cream and flavor with salt to taste.
Pour into large mold or individual molds and chill until firm.
Garnish with marinated artichoke hearts and hard cooked egg slices.