Mousse Of Ham Recipe
Ingredients
| Shallots | 3 Tablespoon, finely chopped | |
| Unsalted butter | 1 Tablespoon | |
| Chicken stock | 2 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin softened in 1/4 cup dry vermouth | ||
| Tomato Paste | 1 Tablespoon | |
| Ham | 2 1/3 Cup (16 tbs) | |
| Madeira | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Grated peel of 1 lemon | ||
| Heavy cream | 3/4 Cup (16 tbs) | |
| Salt, Pepper and Nutmeg | To Taste | |
| Salt, Pepper and Nutmeg | To Taste | |
Directions
1. Cook shallots slowly in butter until soft, taking care they do not brown; otherwise the flavor will change. Add chicken stock, gelatin mixture, and tomato paste. Blend until smooth. Add ground ham half at a time. (I find the blender produces a very fine puree.)
2. Empty into a clean bowl to cool. Season with salt, pepper, and nutmeg. Season more than you would think necessary; the cream will tone it down. Add the Madeira, lemon juice, and lemon peel.
3. When almost set, whip the cream until soft peaks form and fold into the setting ham mixture. Correct the seasonings and spoon into the prepared mold or ramekins.
2. Empty into a clean bowl to cool. Season with salt, pepper, and nutmeg. Season more than you would think necessary; the cream will tone it down. Add the Madeira, lemon juice, and lemon peel.
3. When almost set, whip the cream until soft peaks form and fold into the setting ham mixture. Correct the seasonings and spoon into the prepared mold or ramekins.
Chef
