CookEat Recipe
Ham Mousse in Cases
Six baked paper cases of smooth cooked-ham, cream and egg-white mousse.
Method
Steps
Step 1
Use 454 g plain lean cooked salt-cured ham.
Step 2
Keep ham and cream cold during assembly and use a clean mortar and sieve.
Step 3
Finely mince all ham.
Step 4
Separate three eggs.
Step 5
Reserve two yolks for the ham mixture and all three whites for whipping.
Step 6
Pound the ham with those two yolks in the mortar to a paste; press through a sieve into a bowl.
Step 7
Add one saltspoon grated nutmeg and a separate one saltspoon cayenne, each quarter teaspoon, and one tablespoon commercial sherry wine.
Step 8
Mix well with a spoon, gradually adding 120 mL cold whipping cream while stirring continuously.
Step 9
Beat all three same whites to a stiff froth and gently fold into the ham preparation.
Step 10
Select six small plain white pleated food-safe oven-rated paper cases, supported individually in the wells of a metal baking tin.
Step 11
Divide the mousse evenly among six cases large enough to hold the mixture.
Step 12
Bake at 180 °C for about 15 minutes, until each centre reaches 74 °C.
Step 13
Arrange the cases on a napkin-lined dish and serve promptly.
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