One gourmet dish to remember!
When entertaining, the appearance of this layered mousse mold
will catch the eyes of each guest. We suggest serving this mousse
on a shiny silver platter stand.
Ham Mousse
in Sherry Aspic
4 cups chicken broth,
divided use
1 onion, sliced
1 large egg white
1 (1/4-ounce) package unflavored gelatin
1/4 cup sherry
1 hard-cooked egg, sliced
3 tablespoons chopped green onions
1 tablespoon butter
2 tablespoons tomato paste
3 cups chopped cooked ham
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper pepper
1 cup heavy cream
1 tablespoon chopped flat-leaf parsley
In a large saucepan combine
2 cups chicken broth, sliced onion, egg white, and the crushed
egg shell. Bring to a boil, simmer for 10 minutes, and let stand
for 2 minutes; strain.
In a small heat-proof
bowl, soften unflavored gelatin in sherry for 5 minutes. Heat
the mixture over a pan of simmering water, stirring, until the
gelatin has dissolved. Stir half of the gelatin mixture into
the strained chicken broth; cool until thick. Pour enough to
cover the bottom of a mold; chill for 3 hours, or until firm.
Pour the remaining aspic into a shallow baking pan and chill.
Slice hard-boiled egg
and layer in the mold on top of the aspic.
In a saucepan cook chopped
green onions in butter over medium heat, stirring, until soft
but not browned. Stir in 2 cups chicken broth, tomato paste,
and the remaining half of the gelatin mixture; simmer, stirring,
for 1 minute. Remove the pan from the heat and stir in chopped
ham. Season with nutmeg, salt, and pepper; cool.
In a small bowl beat cream
to stiff peaks with an electric mixer. Fold into the ham mixture;
chill. Pour the mousse evenly into the mold and chill, covered,
for 3 hours, or until set. Unmold the mousse onto a chilled platter
and garnish with the reserved diced aspic and parsley.
