{"id":7454,"date":"2021-02-01T12:00:38","date_gmt":"2021-02-01T17:00:38","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&#038;p=7454"},"modified":"2021-02-10T12:52:00","modified_gmt":"2021-02-10T17:52:00","slug":"ham-mousse","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=ham-mousse","title":{"rendered":"Ham mousse"},"content":{"rendered":"<h2>I have made this recipe many times, it is perfect for a summer buffet. Beware it is quite rich&#8230;and remember that gelatin based dishes do not tolerate heat very well, so do not let this out in the sun&#8230;.<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Mousse <\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"50\">50<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Ham<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"200\">200<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">Cold velout\u00e9  (See recipe)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"150\">150<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">Liquid gelatin<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Pepper<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"400\">400<\/span> <span class=\"cooked-ing-measurement\">ml<\/span> <span class=\"cooked-ing-name\">Whipping cream (35%)<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Mousse <\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Chop the ham (ideally in a meat grinder)<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Mix with the velout\u00e9<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Place the container on ice and mix in the liquid jelly and the cream slightly whipped<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Mix until homogeneous, season to taste<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p> If you intend to unmold your mousse  you should &#8220;line&#8221; your mold with some liquid jelly first<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>Pour the mousse and refrigerate a few hours<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 8\">\n<div class=\"cooked-dir-content\">\n<p>Decorate with lemon slices or parsley<\/p>\n<p>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.<br \/>\nWith 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<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59,60,58],"class_list":["post-7454","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers","cp_recipe_category-brunch","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7454"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7454"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}