Ham Mousse Dijon
Author: Epicurus.com Kitchens
  • 1 1/4 Cups water
  • 1/4 Cup Vermouth
  • 2 envelopes unflavored gelatin
  • 1 small onion, finely minced
  • 1 Tablespoon butter
  • 1 Cup chicken broth
  • 2 Tablespoons tomato paste, diluted in a little water
  • 1/2 Cup Dijon style mustard
  • 1 pound finely chopped baked ham
  • 2 Tablespoon Madeira wine
  • 1 Cup heavy cream, whipped
  1. Combine water and vermouth. Mix in gelatin. Set aside. In a medium saucepan, cook onion in butter. Add chicken broth. Simmer for 2 to 3 minutes. Stir in gelatin mixture.
  2. In a blender or food processor, puree about 1/3 stock mixture. Add tomato paste, mustard, 2/3 ham and remaining stock mixture.
  3. Puree until smooth. Pour into a large bowl. Mix in wine and remaining ham. Fold in whipped cream.
  4. Spoon into an oiled mold. Chill several hours or overnight. Unmold. Garnish with watercress, if desired.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ham-mousse-dijon/7493/