COOKED HAM MOUSSE WITH NUTMEG, COGNAC GELATINE AND MIXED-LEAF SALAD
Appetiser

Cooked ham mousse with nutmeg, cognac gelatine and mixed-leaf salad

  • 20 min
  • 4 people
  • 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.


 

 

Buon appetito ;-)

This recipe is made with

69781 Grancotto di "Vignola"
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