Ham Mousse with Peaches
Yield
8 servingsPrep
35 minCook
40 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mousse | |||
| ½ | pound |
ham
boiled, ground fine |
|
| 2 | each |
egg yolks
|
*
|
| 2 | tablespoons |
prepared mustard
dijonstyle |
|
| 5 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| ½ | 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 |
|
| ½ | cup |
almonds
salted, toasted, blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mousse | |||
| 226.8 | g |
ham
boiled, ground fine |
|
| 2 | each |
egg yolks
|
*
|
| 3E+1 | ml |
prepared mustard
dijonstyle |
|
| 5 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
cream
heavy |
|
| 15 | ml |
port wine
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
black pepper
freshly ground, or to taste |
|
| 5 | ml |
salt
kosher, or to taste |
|
| Peaches | |||
| 8 | each |
peaches
firmripe, medium |
|
| 231.2 | ml/g |
watermelon
pickled, rind , drained, finely chopped |
|
| 118 | ml |
almonds
salted, toasted, blanched |
*
|
Directions
Heat oven to 350℉ (180℃).
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.
