Ham Mousse

Ham mousse is a tasty and delicate appetizer, perfect for starting a meal or as a refined snack. Here’s how to prepare it.

Ingredients

• 150 g of high-quality cooked ham
• 100 g of creamy cheese (such as Philadelphia)
• 50 ml of cooking cream
• 1 tablespoon of grated Parmesan cheese
• 2 sheets of gelatin (or 6 g of powdered gelatin)
• Salt and pepper to taste
• Chives or other aromatic herbs for garnish

Preparation

1. Begin by hydrating the gelatin sheets in cold water for about 10 minutes (if using powdered gelatin, follow the instructions on the package to hydrate it correctly).
2. Transfer the cooked ham to the blender and blend until you obtain a mixture as homogeneous as possible.
3. In a bowl, mix the creamy cheese with the grated Parmesan, adjusting salt and pepper to taste.
4. Squeeze out the gelatin sheets and dissolve them in a small amount of warm cooking cream. Be careful not to boil the cream.
5. Add the dissolved gelatin to the ham mixture in the blender and also add the creamy cheese. Blend everything to combine the ingredients well.
6. Whip the rest of the cooking cream until it is firm and gently fold it into the ham and cheese mixture, using a spatula and movements from the bottom up to maintain the mousse texture.
7. Distribute the mousse into small bowls or glasses and let it rest in the refrigerator for at least 2 hours before serving.
8. Before serving, garnish with finely chopped chives, or with other aromatic herbs of your choice.

Curiosity

Ham mousse can be served on toasted bread croutons, or as a filling for vol-au-vents or savory tartlets. It is a versatile dish that lends itself to many interpretations and variations, such as the addition of spices or other types of aromatic herbs to personalize the flavor.