Ham mousse

I have made this recipe many times, it is perfect for a summer buffet. Beware it is quite rich...and remember that gelatin based dishes do not tolerate heat very well, so do not let this out in the sun....

Yields1 Serving
Mousse
 50 g Ham
 200 ml Cold velouté (See recipe)
 150 ml Liquid gelatin
 Pepper
 400 ml Whipping cream (35%)
Mousse
2

Chop the ham (ideally in a meat grinder)

3

Mix with the velouté

4

Place the container on ice and mix in the liquid jelly and the cream slightly whipped

5

Mix until homogeneous, season to taste

6

If you intend to unmold your mousse you should "line" your mold with some liquid jelly first

7

Pour the mousse and refrigerate a few hours

8

Decorate with lemon slices or parsley

If you plan to unmold a mousse, I suggest you use a plastic mold with a snap off bottom (Tupperware) as they allow air to penetrate and make unmolding a lot easier.
With a rigid mold, you can dip the mold in hot water for a minute and then run a knife around the top, before turning it over on a dish. Wipe the water off the mold so it does not drip on your presentation plate

Ingredients

Mousse
 50 g Ham
 200 ml Cold velouté (See recipe)
 150 ml Liquid gelatin
 Pepper
 400 ml Whipping cream (35%)

Directions

Mousse
2

Chop the ham (ideally in a meat grinder)

3

Mix with the velouté

4

Place the container on ice and mix in the liquid jelly and the cream slightly whipped

5

Mix until homogeneous, season to taste

6

If you intend to unmold your mousse you should "line" your mold with some liquid jelly first

7

Pour the mousse and refrigerate a few hours

8

Decorate with lemon slices or parsley

If you plan to unmold a mousse, I suggest you use a plastic mold with a snap off bottom (Tupperware) as they allow air to penetrate and make unmolding a lot easier.
With a rigid mold, you can dip the mold in hot water for a minute and then run a knife around the top, before turning it over on a dish. Wipe the water off the mold so it does not drip on your presentation plate

Ham mousse

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