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Ham Mousse In Sherry Aspic

Author: chefs-mate Cooking Method: Chilling Cuisine: French Courses: Appetisers

Difficulty: Advanced

Servings: 8 Calories: 325.6

Dietary:

G Gluten-free

Description

This elegant classic presents tender, seasoned ham mousse suspended in a crystal-clear sherry aspic. It is a study in contrasting textures: the airy, creamy richness of the mousse against the firm, clean bite of the jelly. Flavors of nutmeg, butter, and dry sherry meld with the savory depth of cooked ham, creating a dish that is both refreshing and satisfying. Perfect for holiday buffets, summer gatherings, or as a refined starter for a formal dinner, this recipe showcases traditional French-inspired technique. It requires patience for chilling but rewards with a stunning visual presentation and a light, flavorful bite that pairs beautifully with crisp white wine.

Directions

Soften 1 tablespoon unflavored gelatin in 1/4 cup medium-dry sherry for 5 minutes.
In a large saucepan, combine 2 cups chicken broth, 1 sliced onion, 1 egg white, and crushed eggshell.
Simmer the mixture gently for 10 minutes to clarify the broth.
Let the broth stand for 20 minutes, then strain through a sieve lined with double-thickness cheesecloth.
Heat the softened gelatin and sherry mixture over simmering water, stirring until dissolved, then stir into the strained broth.
Rinse a 2-quart mold with cold water and cover the bottom with a thin layer of the semi-liquid aspic mixture.
Chill the mold for 3 hours or until the bottom layer is firm.
Cut hard-boiled egg whites and black truffles into decorative shapes and arrange them around the edges of the firm aspic layer.
In a small heatproof bowl, soften 3 tablespoons unflavored gelatin in 1/4 cup medium-dry sherry for 5 minutes.
Heat the gelatin-sherry mixture over simmering water until dissolved.
In a saucepan, cook 3 tablespoons finely chopped scallions in 1 tablespoon unsalted butter over moderate heat until softened but not browned.
Stir in 2 cups chicken broth, 2 tablespoons tomato paste, and the dissolved gelatin mixture; simmer for 1 minute.
Remove from heat and stir in 3 cups ground cooked ham.
Season with 1/8 teaspoon nutmeg, salt, and pepper, then let the ham mixture cool.
Beat 1 cup heavy cream to stiff peaks and gently fold it into the cooled ham mixture.
Chill the mousse over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set.
Pour the mousse into the prepared mold, spreading evenly, and chill covered for 3 hours or until firmly set.
Unmold the mousse onto a chilled platter and garnish with chopped remaining aspic and parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 325.6kcal

% Daily Value *
Total Fat 17.1g27%
Saturated Fat 4.8g24%
Cholesterol 200.1mg67%
Sodium 129.4mg6%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 35.6g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a high-quality dry sherry for the best flavor profile in the aspic.

The egg white and shell technique is used to clarify the broth, resulting in a crystal-clear jelly. Ensure the eggshell is clean before crushing.

If black truffles are unavailable, you can omit them or substitute with finely chopped chives or parsley for decoration.

This dish must be served chilled. It can be prepared up to 24 hours in advance.

To unmold, dip the mold briefly in warm water and tap gently on the counter before inverting onto a chilled platter.

Ham Mousse In Sherry Aspic