Ham mousse in sherry aspic
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Ham mousse in sherry aspic
  Ham    Mousse    Pork  
Last updated 6/12/2012 12:41:25 AM. Recipe ID 175. Report a problem with this recipe.
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      Title: Ham mousse in sherry aspic
 Categories: Pork
      Yield: 8 servings
 
           For the aspic:
      2 c  Chicken broth
      1    Onion, sliced
      1 lg Egg white, reserving the she
           -l
      1    Unflavored gelatin
    1/4 c  Med-dry sherry
           Garnish:
           Egg white, hard-boiled
           Black truffles
           For the mousse:
      2    Unflavored gelatin
    1/4 c  Medium dry sherry
      3 tb Scallions, finely chopped
      1 tb Unsalted butter
      2 c  Chicken broth
      2 tb Tomato paste,
      3 c  Cooked ham, ground
    1/8 ts Nutmeg
      1 c  Heavy cream
 
  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. a 1968
  Gourmet Mag. favorite.
 




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Recipe ID 175 (Apr 03, 2005)

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