Ham Mousse in Sherry Aspic
| Yield: | 8 Servings |
| Categories: | Pork |
| For the aspic: | ||
| 2 | c | Chicken broth |
| 1 | Onion, sliced | |
| 1 | lg | Egg white, reserving the she l |
| 1 | Unflavored gelatin | |
| 1/4 | c | Med-dry sherry |
| Garnish: | ||
| Egg white, hard-boiled | ||
| Black truffles | ||
| For the mousse: | ||
| 2 | Unflavored gelatin | |
| 1/4 | c | Medium dry sherry |
| 3 | tb | Scallions, finely chopped |
| 1 | tb | Unsalted butter |
| 2 | c | Chicken broth |
| 2 | tb | Tomato paste, |
| 3 | c | Cooked ham, ground |
| 1/8 | ts | Nutmeg |
| 1 | c | Heavy cream |
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