smoked ham mousse


This is de first part of my Sylvester trilogy of this year. You can find the dutch version here.

Ingredients (for 4 persons):

– 200 gr smoked ham

– 1 shallot

– 1 clove garlic

– 1 sprig of rosemary

– 60 grams of cream

– 2 tablespoons mayonnaise

– 2 tablespoons dry sherry

– 1 sheet of gelatin (2 grams)

– olive oil

– Cayenne pepper

– salt

– pepper

– 8 mini mozzarella balls

– A few leaves of basil

– Tomato tapenade

– capers


– Cut the smoked ham into strips.

– Cut the garlic and shallot coarse.

– Cut the rosemary into small pieces.

– Put the ham, rosemary, garlic and shallots in a food processor and mash them very fine.

– Add the mayonnaise to the mixture.

– Soak the gelatin in cold water.

– Warm sherry until it is lukewarm.

– Beat the cream until stiff.

– Dissolve the gelatin in the sherry.

– Mix the sherry and cream into the ham mixture.

– Add cayenne, salt and pepper to taste.

– Divide the mousse over 4 glasses and put at least 2 hours in the refrigerator.

– Cut the mozzarella balls into two halves

– Top with the mozzarella, basil leaves, capers, tapenade and a droplet of olive oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s