Ham Mousse Recipe
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.
Ingredients
1 envelope unflavored gelatine
2 tablespoons cold water
1/4 cup white wine vinegar
2 cups finely cubed cooked ham
1 cup finely diced celery
1 tablespoon sugar
1 tablespoon pickle relish
1 teaspoon prepared mustard
1/2 cup whipped cream
Lettuce
Stuffed olives
HORSERADISH CREAM:
3 teaspoons well drained horseradish
1/2 teaspoon salt
3/4 cup whipped cream
Directions
Soften the gelatine in the cold water for about 5 minutes.
Add the vinegar and heat over hot water until dissolved.
Combine ham, celery, sugar, pickle relish and mustard.
Stir in the melted gelatine and whipped cream.
Check the seasoning and pour into a mold rinsed in cold water.
Chill until set.
Unmold on a bed of lettuce and garnish with slices of stuffed olives.
Fold the horseradish and salt into the whipped cream, and serve separately.
Add the vinegar and heat over hot water until dissolved.
Combine ham, celery, sugar, pickle relish and mustard.
Stir in the melted gelatine and whipped cream.
Check the seasoning and pour into a mold rinsed in cold water.
Chill until set.
Unmold on a bed of lettuce and garnish with slices of stuffed olives.
Fold the horseradish and salt into the whipped cream, and serve separately.
