Search
by Ingredient

Ham Mousse in Sherry Aspic

StarStarStarStarHalf star

Submitted by melted

YIELD

8 servings

PREP

60 min

COOK

30 min

READY

17 hrs

Ingredients

For the aspic
2 473
CUPS ML CHICKEN BROTH
1 1
EACH EACH ONIONS
sliced
1 1
LARGE LARGE EGG WHITES
reserving the shell
1 1
EACH EACH GELATIN, UNFLAVORED
unflavored *
¼ 59
CUP ML SHERRY
medium, dry *
Garnish
1 1
X X EGG WHITES
hard-boiled *
1 1
X X TRUFFLES
black *
For the mousse
2 2
EACH EACH GELATIN, UNFLAVORED
unflavored *
¼ 59
CUP ML SHERRY
medium, dry *
3 45
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
1 15
TABLESPOON ML BUTTER, UNSALTED
2 473
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML TOMATO PASTE
3 7.1E+2
CUPS ML GROUND HAM
cooked *
0.6
TEASPOON ML NUTMEG
1 237

Directions

In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes.

Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth.

In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes.

Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth.

Let the aspic cool, but do not let it set up.

Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic.

Chill for 3 hours or until it is firm.

Pour the remaining aspic into a shallow baking pan and chill it.

Cut the hard cooked egg white and truffles into decorative shapes.

Garnish the edges of the bottom of the mold with these.

In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved.

In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened.

Do not brown the onion.

Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute.

Remove the pan from the heat and stir in the ham.

Season the mixture with nutmeg, salt, and pepper, and let it cool.

In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse.

Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set.

Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set.

Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 169 74% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 195mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 5%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe