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Ham Mousse With Heavy Cream

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Ingredients
  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)
  Paprika 1 Teaspoon
  Heavy cream 2 Cup (32 tbs), whipped
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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