Ham mousse

Yield: 6 servings

Measure Ingredient
2 tablespoons Unflavored gelatin
1 cup Vegetable or chicken stock
1 cup Whipping cream; whipped
1¼ cup Ham; diced
1 teaspoon Prepared horseradish
1 teaspoon Dijon-style mustard
½ teaspoon White pepper
¼ cup Madeira
\N \N Hard-cooked eggs for garnish

Soften the gelatin in the broth in a saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature.

Place the whipped cream in the refrigerator. Pour ¼-cup of the gelatin mixture into a 4-cup chilled mold and place it in the freezer until set, about 5 minutes.

Meanwhile, place the ham, horseradish, mustard, pepper, Madeira and ¾-cup gelatin broth in a food processor and process until fine.

Scrape into a work bowl. Fold in the whipped cream.

Pour the mixture into the prepared mold. Chill at least 4 hours before unmolding. Garnish with quarters of hard-cooked eggs before serving. Makes 10 buffet servings or 6 regular servings.

** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-17-95

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