Yield: Serves 6
This recipe for Ham Mousse is fine enough for any luncheon or buffet party, and it uses up the last hits of a baked ham.
Whip the cream and set aside. Mix the water, gradually, with the gelatin. Mix half of it with half of the whipped cream and coat the inside of a nice mold with this. Put the mold in the refrigerator to chill. Now in a food grinder or a blender purée the ham leftovers. Mix with the remaining cream and gelatin. If a blender is used, the mixture will fluff up considerably. Add a drop of red food coloring if it seems desirable. Add to the mold in which the gelatin coating will now have set. Chill again to set the ham mousse. Serve with Cumberland sauce, baking powder biscuits, and a green salad.
In this issue: Thoreau's Maine
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111