Ham Mousse with Peaches

75 minutes Prep: 35 minutes Cook: 40 minutes

207 calories per serving view nutrition facts

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Mousse
1/2	pound	ham	boiled, ground fine
2	each	egg yolks
2	tablespoons	prepared mustard	dijonstyle
5	large	eggs
2	cups	milk
1/2	cup	cream	heavy
1	tablespoon	port wine
1	tablespoon	tomato paste
1	teaspoon	black pepper	freshly ground, or to taste
1	teaspoon	salt	kosher, or to taste

Peaches
8	each	peaches	firmripe, medium
8	ounces	watermelon	pickled, rind , drained, finely chopped
1/2	cup	almonds	salted, toasted, blanched

Heat oven to 350F.

Combine ham, egg yolks and mustard in food processor container fitted with steel blad.

Process until blended. With machine running, add whole eggs, one at a time.

Add milk, cream, port, tomato paste and pepper; process until completely blended.

Taste and add salt if necessary.

Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups.

Place cups in roasting pan lined with double thickness of newspaper.

Add hot water to pan to come halfway up sides of cups.

Cover pan with aluminum foil. Bake in lower third of oven until custards are just set, 35 to 40 minutes.

Remove custard cups from pan; cool completely on wire racks.

Blanch peaches in boiling water for 1 minute.

Plunge into ice water to stop cooking.

Peel, cut into quarters, discarding pits. Cut the peaches into thin slices.

Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.

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Serving Size 313g

Amount per Serving

Calories 207 38% of calories from fat