Ham mousse
Ingredients
- 250 g ham, finely chopped
- 75 ml chicken stock
- 2 tbsp sherry
- 125 ml double cream, whipped
- pinch of ground nutmeg
- ½ sachet powdered gelatin
Method
- Soak gelatin in a little water (or extra sherry) in a small saucepan, set aside. Combine ham, stock, sherry and nutmeg and blend to a smooth consistency, pass through a fine-meshed sieve. Gently heat soaked gelatin while stirring until dissolved, slowly add to ham puree while stirring. Fold in whipped cream. Refrigerate for several hours to set.