Ham mousse, preparation
1) Prepare a cube of jelly following the instructions on the package and let it cool.
2) Private the ham of all the fatty and nerve parts, chop it coarsely and pass it in the blender with the wine, until you get a very fine mixture; transfer it to a bowl and add, little by little, the cooled but still liquid gelatin, making sure that it blends perfectly.
3) Add the cream to the ham mixture and mix with a spatula, until a light foam is obtained; level it with the spatula and let it harden in the fridge for at least an hour.
4) Serve the mousse sprinkled with thyme leaves and accompanied by slices of black bread, distributing it, if you like, in small egg cups.
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