Ham Mousse in Sherry Aspic
Perfect for entertaining, the appearance of this elegant layered mousse, presented on a shiny silver platter, will impress guests.
4 cups chicken broth - divided use
1 onion, sliced
1 large egg white
1 (1/4-ounce) package unflavored gelatin
1/4 cup sherry
1 hard-cooked egg, sliced
3 tablespoons chopped green onions
1 tablespoon butter
2 tablespoons tomato paste
3 cups chopped cooked ham
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper pepper
1 cup heavy cream
1 tablespoon chopped flat-leaf parsley
- In a large saucepan combine 2 cups chicken broth, sliced onion, egg white, and the crushed egg shell. Bring to a boil, simmer for 10 minutes, and let stand for 2 minutes; strain.
- In a small heat-proof bowl, soften unflavored gelatin in sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin has dissolved. Stir half of the gelatin mixture into the strained chicken broth; cool until thick. Pour enough to cover the bottom of a mold; chill for 3 hours, or until firm. Pour the remaining aspic into a shallow baking pan and chill.
- Slice hard-boiled egg and layer in the mold on top of the aspic.
- In a saucepan cook chopped green onions in butter over medium heat, stirring, until soft but not browned. Stir in 2 cups chicken broth, tomato paste, and the remaining half of the gelatin mixture; simmer, stirring, for 1 minute. Remove the pan from the heat and stir in chopped ham. Season with nutmeg, salt, and pepper; cool.
- In a small bowl beat cream to stiff peaks with an electric mixer. Fold into the ham mixture; chill. Pour the mousse evenly into the mold and chill, covered, for 3 hours, or until set. Unmold the mousse onto a chilled platter and garnish with the reserved diced aspic and parsley.
Makes 8 servings.