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Ham Mousse Recipes
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Chicken And Ham Mousse
Dissolve aspic jelly in 1 pint of hot water.
Dissolve gelatine in 2 tablespoons hot water and add this to the aspic.
Set 6 tablespoons of aspic in the bottom of a 7-inch round cake tin.
Dip pieces of tomato, capers and egg slices in liquid aspic, arrange them... - 46.5722
Chicken Ham Mousse
Put milk and bouillon in top part of double boiler; sprinkle gelatin on liquids to soften.
Beat in egg yolks.
Put over boiling water and cook, stirring constantly, until mixture is slightly thickened and coats a metal spoon.
Put half (about 3/4 cup) of... - 45.7763
Soften unflavored gelatin in cold water; set aside.
Dissolve dry mustard in small amount of the chicken broth; combine with the remaining broth and beaten eggs in saucepan.
Cook and stir over low heat till the mixture thickens slightly, 7 to 8 minutes.
Add... - 44.7519
Ham Mousse With Chicken Broth
This is an easy dish to make, since most of the work is done in a blender, and it is a delectable main course for a company meal on a hot night.
Put the gelatin, wine, lemon juice, and hot broth in the container of a blender and blend on high speed 40... - 43.036
1. Prepare the garnish by sprinkling ½ envelope of gelatin over white wine in a measuring cup. Let this stand till softened.
2. In a saucepan, heat the ¼ cup of water and then add gelatin to the pan and stir till dissolved.
3. Set this in a... - 42.3835
Ham Mousse On Medallions
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... - 41.2754
Separate the whites from the yolks of the eggs.
Stir the yolks into the hot sauce and cook gently for a few minutes.
Add gelatine, dissolved in the water.
When cool stir in the ham, seasoning, sherry and cream or evaporated milk, and lastly FOLD in stiffly... - 37.9483
Tie a band of stiff paper round a china souffle dish of about 5 in diameter so that it stands about 2 in higher than the dish.
Pass the ham twice through a mincer and sieve it.
Season with salt, pepper and nutmeg.
Add the Espagnole sauce, which is well... - 37.3755
Lightly oil a 1-quart (1-liter) round mold.
Dissolve the gelatin in 3 tablespoons of the chicken stock over low heat.
Put the gelatin, the remaining stock, egg yolks, mayonnaise, ham, chives, mustard and paprika into a blender and blend until smooth.
Pour in... - 37.0278
This ham mousse is made with gelatine and cooked ham along with celery and pickles. Savory and appetizing, this ham mousse may be served in between courses or after a complete meal. - 36.8412
Soften gelatin in cold water in a saucepan.
Dissolve completely over low heat.
Remove from heat.
Stir in the mustard and cayenne pepper; cool.
Chill until mixture is slightly thickened.
Blend in the ham, pimiento, and pickle.
Fold in whipped cream.
Turn into... - 36.5678
Dissolve the gelatin in a little water.
Dice and puree the ham.
Halve, clean, wash, dry and finely dice the pepper.
Finely dice the pickles.
Wash and shake the chervil dry and chop the leaves.
Mix all the above in a bowl with the ham puree.
Whip the cream,... - 36.5236
Ham Mousse With Horseradish
I visited my old pal and he is a big lover of ham, he insisted me to prepare a dessert with Ham, so nothing else came to my mind other than Ham mousse. The Ham mousse is simple to make. The cream gives the Ham mousse a prefect taste. My pals simply loved Ham... - 36.4879
Ham Mousse has a nice taste. Ham Mousse can be prepared quickly. Ham Mousse must be tried by Ham lovers. - 36.2492
Avocado Ham Mousse
Add the slightly beaten egg yolk to2/3 cup of the chicken broth and cook over low heat until somewhat thickened, stirring.
Sprinkle the gelatin on the cold chicken broth, add to the hot broth, and stir until the gelatin is dissolved.
Chill until it... - 35.5339
This gelatin ham mousse is a chilled meaty mousse recipe. Prepared with eggs and cream along with ground ham, the gelatin ham mousse is savory and is flavored with sherry. - 33.7917
Easy Ham Mousse
Soften gelatin in 1/2 cup cold water; set aside.
Combine beaten egg, bouillon granules, and 2/3 cup water.
Cook and stir over low heat about 7 minutes or till slightly thickened.
Add softened gelatin; stir till dissolved.
Beat in mayonnaise, green onion, and... - 33.5988
Ham Mousse With Beef Consomme
Mix ham, tomato juice, consomme and paprika together, and bring to a boil.
Dissolve gelatin in water; add to ham mixture.
Refrigerate and stir occasionally.
When it begins to congeal slightly, fold in cream.
Pour into 1 large mold or individual... - 33.4912
Deviled Ham Mousse
Deviled Ham Mousse is a chill and serve delicacy and packs is everything needed for a yummy brew. Sweet pickles, deviled ham and mayonnaise play the lead in this Deviled Ham Mousse recipe. - 31.1087
Mince ham finely twice.
Work in the mixer, or pound by hand, with the creamed butter and cold Bechamel sauce.
Dissolve gelatine in warmed stock, and whilst still lukewarm, add to the mixture.
Partially whip the cream.
It should not be too stiff.
Fold into the... - 30.6836
Ham Mousse With Heavy Cream
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... - 30.1063
Double Cream Ham Mousse
1. Preheat the oven to 200°C (400°F; gas mark 6).
2. Pass the ham through a vegetable mill or an electric mincer. Beat the egg whites until stiff.
3. Whip the cream. In a bowl, gently mix the cream with the minced ham. Add 2 pinches paprika and season... - 29.2951
Dissolve the gelatin in cold water and add enough boiling water to dissolve.
Whip cream and add mayonnaise.
As soon as gelatin is cold, strain it into cream mixture.
Mix ham with seasoning and add to cream.
Pour into a wet mold, place on ice.
When ready to... - 28.7329
Ham Mousse With Asparagus
1. Chop the ham finely and mix with the mustard, pepper, paprika, salt, and the chopped aromatic herbs.
2. Beat the egg whites to very stiff peaks and whip the cream. Sprinkle the gelatin in 1/2 cup cold water. Heat over low heat till gelatin dissolves. Mix... - 25.5711
– Mix all ingredients in a food processor except ham. Gently fold in chopped ham with a fork. - 23.1719