Ham Mousse With Hollandaise Recipes

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HAM MOUSSE



Ham Mousse image

This is a light and delicate mousse. This was served at my daughters wedding and there was none left! A nice addition for a brunch or shower luncheon.

Provided by Toodles

Categories     Brunch

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup cold water
1 cup mayonnaise
2 cups cooked ham, finely diced
1/2 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoon onion, grated
1/2 cup whipping cream, whipped

Steps:

  • Combine gelatin and water in a saucepan.
  • Cook over low heat until gelatine dissolves.
  • Remove from heat.
  • Add mayonnaise beating well.
  • Chill until consistency of unbeaten egg white; don't let it chill to long.
  • Stir in next four ingredients (ham, celery, green pepper and onion).
  • Fold in whipped cream.
  • Pour into lightly oiled 4 cup mold or shape into 2 logs.
  • Chill until firm.
  • Serve with gourmet crackers or baguette.

Nutrition Facts : Calories 140.2, Fat 11.3, SaturatedFat 3.8, Cholesterol 31.9, Sodium 129.1, Carbohydrate 4.2, Fiber 0.1, Sugar 1.1, Protein 5.6

HAM MOUSSE WITH HOLLANDAISE



Ham Mousse with Hollandaise image

Despite what you may think from looking at the ingredient list, this mousse is not overly rich-the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

Yield Makes 8 (first course) servings

Number Of Ingredients 11

2 large eggs, separated
9 ounces cooked ham, trimmed and finely ground in a food processor (2 cups)
Pinch of freshly grated nutmeg
Pinch of white pepper
Pinch of cayenne
1/2 teaspoon salt
1 cup chilled heavy cream
2 tablespoons medium-dry Sherry
Garnish: watercress sprigs
Accompaniment: Hollandaise
an 8- by 4- by 2 1/2-inch (1-quart) metal loaf pan

Steps:

  • Preheat oven to 300°F.
  • Whisk yolks in a bowl, then whisk in ham, nutmeg, white pepper, cayenne, and salt.
  • Beat together cream and Sherry in another bowl with an electric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.
  • Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.
  • Spread mousse in well-buttered loaf pan and bake, uncovered, in a hot water bath in middle of oven until a toothpick inserted in center comes out clean and mousse is firm to the touch, about 1 1/2 hours.
  • Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side of a thin knife or a small spatula around edges and invert mousse onto a plate.

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