Cooked ham mousse with nutmeg, cognac gelatine and mixed-leaf salad
420 min Easy
Recipe By
Federico Quaglia
Ingredients
for the mousse:
240 g cooked ham
50 ml fresh cream
salt, pepper, to taste
nutmeg, to taste
for the gelatine:
100 ml delicate meat broth slightly salted
40 ml cognac
10 g sugar
5 g gelatine
for the mixed-leaf salad:
60 g mixed-leaf salad
Preparation
Heat the cognac in a small pot and flame it so as to burn alcohol; then, turn the burner off and add sugar, warm the broth and the gelatine you have already soaked in cold water and squeezed. Stir until the gelatine has melted, pour in a flat-base baking tray and put it in the fridge for at least two hours , until it jellifies.
In the meanwhile, blend cooked ham and cream and add a little freshly grated nutmeg.
To serve, cut the gelatine into the shape you wish and, using a shovel, place it on the serving dish.
Finally, use the cooked ham mousse to form a quenelle and place it on the gelatine.
Garnish with mixed-leaf salad, that can be enriched with blueberries and hazelnuts.