smoked ham mousse

smoked ham mousse

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


  • 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.

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