Ham Mousse
Category:
Garde Manger |
Equipment:
Food processor, stainless-steel bowls, whisk, silicon spatula, small saucepan, drum sieve |
No. Servings:
12 |
Serving Size:
3 fl. oz. (90 mL) |
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Yield:
36 fl. oz. (1.1 L) |
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| 12 oz. | * ham, medium dice |
| 8 fl. oz. | * velouté sauce, cold |
| 4 1/2 sheets† | gelatin |
| 4 fl. oz. | * chicken stock, well flavored |
| 8 fl. oz. | * heavy cream |
| 3 Tbsp. | chives, minced |
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1 | Place ham in food processor and grind until very fine. | 2 | Add velouté and continue to process until very smooth. | 3 | Heat stock until hot and add gelatin sheets to make aspic. Stir to dissolve. | 4 | Slowly pour the stock into the ham mixture while the food processor is running. | 5 | Remove the mixture from the food processor and press it through a fine drum sieve or a sturdy strainer. | 6 | Place the mixture in a bowl. Place the bowl with the mixture on top of a bowl of ice water and stir frequently. | 7 | Taste for seasoning. At this point, it should be a bit overly seasoned as the cream in the next step will dilute the seasoning. | 8 | Whip the cream until soft peaks. Fold it into the chilled ham mixture. | 9 | Fold in the chives. Taste for seasoning again. | 10 | **Refrigerate mousse at or below 41°F (5°C) for several hours to one day until it sets up. |
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| Nutrition Information | | Calories | 160 | | Fat (g) | 12 | | Protein (g) | 8 | | Carbohydrate (g) | 2 | | Cholesterol (mg) | 48 | | Sodium (mg) | 205 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | †This amount of gelatin is ideal for making individual molds. For a mousse that you will be slicing, use 6–7 sheets of gelatin. |
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