Ham Mousse In Sherry Aspic Recipes

HAM MOUSSE IN SHERRY ASPIC

Ham Mousse in Sherry Aspic image

Categories Milk/Cream Egg Ham Sherry Chill Gourmet

Yield Serves 8

Number Of Ingredients 19

Ingredients

For the aspic
2 cups chicken broth
1 onion, sliced
1 large egg white, reserving the shell, crushed
1 envelope (1tablespoon) unflavored gelatin
1/4 cup medium-dry Sherry
hard-boiled egg white, cut into small decorative shapes for garnish if desired
black truffles (available at specialty foods shops), cut into small decorative shapes for garnish if desired
For the mousse
2 envelopes (2 tablespoons) unflavored gelatin
1/4 cup medium-dry Sherry
3 tablespoons finely chopped scallion
1 tablespoon unsalted butter
2 cups chicken broth
2 tablespoons tomato paste, or to taste
3 cups ground cooked ham (about 1 3/4 pounds cooked ham)
1/8 teaspoon freshly grated nutmeg, or to taste
1 cup heavy cream
fresh parsley sprigs for garnish if desired

Steps:

Make the aspic:
In a large saucepan combine the broth, the onion, the egg white, and the crushed shell and simmer the mixture for 10 minutes. Let the mixture stand for 20 minutes and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. In 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 mixture. Let the aspic cool, but do not let it set. Rinse a 2-quart mold with cold water, cover the bottom with a thin layer of the cooled but still liquid aspic, and chill the aspic for 3 hours, or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it.
If desired garnish the edges of the bottom of the mold with the egg white and the truffles, attaching the shapes with some of the liquid aspic.
Make the mousse:
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 it is softened, but do not let it brown, stir in the broth, the tomato paste, and the gelatin mixture, and simmer the mixture, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with the nutmeg and salt and pepper and let it cool. In a small bowl beat the cream until it just forms stiff peaks and fold it into the ham mixture. Chill the mousse, set over a bowl of ice and cold water, stirring occasionally, for 10 hours, or until it is slightly set.
Pour the mousse into the mold, spreading it evenly, and chill it, covered, for 3 hours, or until it is set. Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, chopped, and the parsley.

HAM MOUSSE

Ham Mousse image

This is a light and delicate mousse. This was served at my daughters wedding and there was none left! A nice addition for a brunch or shower luncheon.

Provided by Toodles

Categories Brunch

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 8

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup cold water
1 cup mayonnaise
2 cups cooked ham, finely diced
1/2 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoon onion, grated
1/2 cup whipping cream, whipped

Steps:

Combine gelatin and water in a saucepan.
Cook over low heat until gelatine dissolves.
Remove from heat.
Add mayonnaise beating well.
Chill until consistency of unbeaten egg white; don't let it chill to long.
Stir in next four ingredients (ham, celery, green pepper and onion).
Fold in whipped cream.
Pour into lightly oiled 4 cup mold or shape into 2 logs.
Chill until firm.
Serve with gourmet crackers or baguette.

Nutrition Facts : Calories 140.2, Fat 11.3, SaturatedFat 3.8, Cholesterol 31.9, Sodium 129.1, Carbohydrate 4.2, Fiber 0.1, Sugar 1.1, Protein 5.6

HAM MOUSSE

Ham Mousse image

This is a great way to use leftover ham. It can be served on a sandwich, on a bed of lettuce, on a cracker as an hors d'oeuvre, or with melon, figs, or peaches as a first course. From the book Relax! It's Only Dinner by Cheryl Merser. Easy and tasty.

Provided by AngelicFantasia

Categories Ham

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb baked ham, from the deli or 1 lb left over baked ham
3 tablespoons mayonnaise
1 tablespoon softened butter
1 teaspoon Dijon mustard
2 tablespoons dry port wine (I always omit the port wine) (optional)
1/2 teaspoon cayenne pepper, more to taste
fresh ground pepper

Steps:

Cut the ham in chunks, removing any rind or fat.
Put into the food processor, and pulse until it's the texture of hamburger.
Stir in everything else, and if possible, chill for at least a couple of hours before serving.
Bring back to room temperature again before serving so that the butter isn't hardened.

Nutrition Facts : Calories 236.7, Fat 13.1, SaturatedFat 4.5, Cholesterol 69.5, Sodium 1832, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 25.5

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