Ham Mousse Dijon
Recipe type: Ham and Gammon
Serves: 8
  • 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.
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