Ham mousse

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for 9 minutes until hard, rinse with cold water and peel. Clean and wash broccoli and cut into florets. Cook broccoli in boiling salted water for about 8 minutes and drain.

2. 2

   Soak gelatine in cold water. Puree 8 slices of ham and cream. Stir in crème fraîche and season to taste with salt and pepper. Beat the egg whites until stiff. Squeeze the gelatine, dissolve and stir into the ham-cream mixture.

3. 3

   Fold in stiffly beaten egg white. Line a box mould (1 3/8 litre capacity) with the remaining ham, pour about 1/3 of the mousse into the mould, place the eggs in the middle, spread broccoli around it, pour in the remaining mousse and smooth it down.

4. 4

   Refrigerate the mousse overnight, turn out of the mould and arrange on a plate. Serve garnished with parsley, lettuce, radish, cucumber and tomato. Bread tastes good with it. Makes about 14 pieces.

Nutrition Facts

KCAL
170 kcal

CARBS
1 g

FATS
14 g

PROTEINS
10 g