smoked ham mousse

smoked ham mousse

This is de first part of my Sylvester trilogy of this year. You can find the dutch version here.

Ingredients (for 4 persons):

• 200 gr smoked ham
• 1 shallot
• 1 clove garlic
• 1 sprig of rosemary
• 60 grams of cream
• 2 tablespoons mayonnaise
• 2 tablespoons dry sherry
• 1 sheet of gelatin (2 grams)
• olive oil
• Cayenne pepper
• salt
• pepper
• 8 mini mozzarella balls
• A few leaves of basil
• Tomato tapenade
• capers

Directions:

• Cut the smoked ham into strips.
• Cut the garlic and shallot coarse.
• Cut the rosemary into small pieces.
• Put the ham, rosemary, garlic and shallots in a food processor and mash them very fine.
• Add the mayonnaise to the mixture.
• Soak the gelatin in cold water.
• Warm sherry until it is lukewarm.
• Beat the cream until stiff.
• Dissolve the gelatin in the sherry.
• Mix the sherry and cream into the ham mixture.
• Add cayenne, salt and pepper to taste.
• Divide the mousse over 4 glasses and put at least 2 hours in the refrigerator.
• Cut the mozzarella balls into two halves
• Top with the mozzarella, basil leaves, capers, tapenade and a droplet of olive oil.