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Ham Mousse in Sherry Aspic recipe

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.

    Een slaatje van witte en groene asperges met Ganda Ham

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