2967 Mousse Froide de Jambon

Cold Ham Mousse

Method

Finely pound 500 g (1 lb 2 oz) very lean cooked ham, adding 2 dl (7 fl oz or U.S. cup) cold Velouté, then pass the whole through a fine sieve.

Place the resultant purée in a basin, adjust the seasoning and mix on ice for a few minutes. Add and mix in little by little, dl (5 fl oz or U.S. cup) cool melted aspic jelly and finally fold in 4 dl (14 fl oz or U.S. cups) half whipped cream.

For the moulding of this Mousse.

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