Desserts · Recipe No. 366
Ham Mousse
Ham Mousse made with smoked ham, chicken veloute, leaf gelatine and beef stock. The recipe serves 6; change the portions and units below and the amounts update.
- Serves 6
Portions
Units
Method
Coat moulds with aspic and leave to set.
Cut up ham then puree it with veloute, push through a sieve, season.
Soften and squeeze out gelatine, disolve in hot stock then add to veloute.
At setting point fold in cream.
Fill moulds with mousse and allow to set, coat tops with aspic and leave to set.
Make asparagus sauce by pureeing aspargus and adding mayonnaise; season.
Tip: tap a step to tick it off as you cook.
Shopping list for 6 portions
Meat & poultry
Fruit & veg
Dairy & eggs
Tins, jars & stock
Baking
Oils, vinegars & sauces
Wine & drinks
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “SR366”.