Ham Mousse On Medallions Recipe
Ingredients
| Ham slice | 6 , boiled | |
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 1 Cup (16 tbs) | |
| 2 cups low-fat ricotta cheese | ||
| Snipped parsley | 3 Tablespoon | |
| Tarragon leaves | 1 1/2 Tablespoon, crumbled | |
| Dijon Mustard | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1 Dash | |
| Parsley sprigs | ||
| Radish roses | ||
Directions
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 occasionally.
Pour gelatin into a food processor or blender; add ricotta cheese, snipped parsley, tarragon, mustard, salt, and pepper.
Process until mixture is smooth; transfer mixture to a medium mixing bowl.
Stir in minced ham; refrigerate covered until mixture has set (about 1 hour).
Place 2 ham circles on each of 6 individual plates.
Mound mousse by heaping tablespoonfuls on circles.
Garnish with parsley and radish roses.
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 occasionally.
Pour gelatin into a food processor or blender; add ricotta cheese, snipped parsley, tarragon, mustard, salt, and pepper.
Process until mixture is smooth; transfer mixture to a medium mixing bowl.
Stir in minced ham; refrigerate covered until mixture has set (about 1 hour).
Place 2 ham circles on each of 6 individual plates.
Mound mousse by heaping tablespoonfuls on circles.
Garnish with parsley and radish roses.
Chef
