One gourmet dish to remember! When entertaining,the appearance of this layered mousse mold will catch the eyesof each guest. We suggest serving this mousse on a shiny silverplatter stand.
Recipe: Ham Mousse in SherryAspic
4 cups chicken broth – divided use 1 onion, sliced 1 large egg white 1 (1/4-ounce) package unflavored gelatin 1/4 cup sherry 1 hard-cooked egg, sliced 3 tablespoons chopped green onions 1 tablespoon butter 2 tablespoons tomato paste 3 cups chopped cooked ham 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground black pepper pepper 1 cup heavy cream 1 tablespoon chopped flat-leaf parsley
In a large saucepan combine 2 cups chickenbroth, sliced onion, egg white, and the crushed egg shell. Bringto a boil, simmer for 10 minutes, and let stand for 2 minutes;strain.
In a small heat-proof bowl, soften unflavoredgelatin in sherry for 5 minutes. Heat the mixture over a panof simmering water, stirring, until the gelatin has dissolved.Stir half of the gelatin mixture into the strained chicken broth;cool until thick. Pour enough to cover the bottom of a mold;chill for 3 hours, or until firm. Pour the remaining aspic intoa shallow baking pan and chill.
Slice hard-boiled egg and layer in themold on top of the aspic.
In a saucepan cook chopped green onionsin butter over medium heat, stirring, until soft but not browned.Stir in 2 cups chicken broth, tomato paste, and the remaininghalf of the gelatin mixture; simmer, stirring, for 1 minute.Remove the pan from the heat and stir in chopped ham. Seasonwith nutmeg, salt, and pepper; cool.
In a small bowl beat cream to stiff peakswith an electric mixer. Fold into the ham mixture; chill. Pourthe mousse evenly into the mold and chill, covered, for 3 hours,or until set. Unmold the mousse onto a chilled platter and garnishwith the reserved diced aspic and parsley.
Makes 8 servings.
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