Advertisement
Ham Mousse
6
servings- Difficulty
Easy
Published 1966
Ingredients
2 2 tablespoons 1 teaspoon
Method
Into the container of an electric blender put the gelatin, Dubonnet, lemon juice and hot stock. Cover and blend on high speed for one minute.
Add the egg yolks, mayonnaise, Tabasco and ham. Cover and blend on high speed for twenty seconds longer.
Uncover and, with the motor on, gradually pour in the cream.
In a mix
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe