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Nutmeg-flavored cooked ham mousse.
4
20min
Federico Quaglia
A delicate cooked ham mousse flavored with nutmeg, served with cognac jelly and fresh mixed greens for an elegant and refined touch.
For the mousse:
240 g of cooked ham
50 ml of fresh cream
Salt, pepper to taste
Nutmeg to taste
For the jelly:
100 ml of mild, slightly salted beef broth
40 ml of cognac
10 g of sugar
5 g of gelatin
For the mixed greens:
60 g of mixed salad greens
Heat the cognac in a small saucepan and ignite it to burn off the alcohol. Add the sugar, warm broth, and the previously soaked and squeezed gelatin. Stir until everything is completely dissolved, then pour the liquid into a baking dish and refrigerate for at least two hours until it sets and becomes firm.
Cut the jelly into the desired shape and arrange it on the plates. Using two spoons, form a quenelle of mousse and place it on top of the jelly. Finish with the mixed greens, and for an extra touch, add blueberries or hazelnuts.
Tagliofresco
Vignola Grancotto only uses the best Italian ham from selected farms. Prepared by Casa Citterio experts, the ham is cooked slowly in steam ovens for at least 16 hours, each in its own pot, with constant temperature and humidity control.
Soft and velvety to the palate and in vivid pink, Vignola Grancotto is characterised by its delicate aroma and sweet and refined taste. In its "tagliofresco" packaging, the convenience of Vignola Grancotto as if it were just sliced.
