Brandy ham mousse
Instructions
Cut the ham and 200 g raw chopped one and put them into the meat grinder, passing them for 2 times.
Gather the mixture into a bowl.
With the butter, flour and milk, prepared a thick bechamel that insaporirete with a pinch of salt.
Thick snow mounted cream.
Together with the prepared sauce brandy, cream, chopped ham and finally the gelatin.
Mix everything with care.
Pour the mixture into a mold from the pudding or in a cassette-style: put in the fridge until the mousse is firmer.
Remove from pan and sprinkle it with the remaining ham, forming with the slices of rosettes.
Ingredients and dosing for 4 persons
- 250 g of very lean ham
- 200 g of ham
- 10 cl of ready jelly
- 1 tablespoon of brandy
- 25 cl of whole milk
- 25 g of flour
- 25 g of butter
- 10 cl of cream
- Salt