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

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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.

Comment
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Shuan Gillis,Sr

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I've never made a mousse before, but this recipe was so easy to follow. The mousse turned out perfectly and it was absolutely delicious.

Kevarious Young

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This mousse is the perfect way to impress your guests. It's elegant and delicious, and it's sure to be a crowd-pleaser.

Nasirimtiaz Nasir

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I made this mousse for a potluck and it was a huge hit! Everyone loved it.

maryanne karimi

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I'm not a big fan of aspic, so I omitted it from this recipe. The mousse was still very good, but I think it would have been even better with the aspic.

Mudasser Rajput

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This mousse is a bit too rich for my taste. I think I would have preferred it with a lighter sauce.

ZohaibMalang Official

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I'm not sure what I did wrong, but my mousse turned out a bit grainy. I think I might have over-whipped the cream.

Dallas Wood

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This mousse is so light and airy, it's almost like eating a cloud. The sherry aspic adds a nice touch of sophistication.

Marcus Reeder

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I made this mousse for my family and they loved it! Even my picky kids ate it up.

Lumko Hlanjwa

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This mousse is a bit expensive to make, but it's definitely worth the splurge for a special occasion.

Tanisha Bell

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I'm not a very experienced cook, but I was able to make this mousse without any problems. The instructions are very clear and easy to follow.

Malak Malak

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This mousse is the perfect way to use up leftover ham. It's also a great make-ahead dish, which is always a plus.

Properrties. Pk

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I'm not a huge fan of ham, but I really enjoyed this mousse. The sherry aspic helped to balance out the flavor of the ham.

Enzi Sevilla

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I was a bit skeptical about the sherry aspic, but it actually turned out to be really good. It added a nice sweetness and acidity to the mousse.

Grishma Sunar

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This recipe is a bit time-consuming, but it's definitely worth the effort. The mousse is so smooth and creamy, and the aspic is the perfect complement.