smoked ham mousse

smoked ham mousse
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 overĀ 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.

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