Cooked ham mousse
INGREDIENTS
INGREDIENTS FOR 6 PEOPLE
400 grams of cooked ham
400 grams of mascarpone
Gelatin sheets or cubes
Cognac
PREPARATION
Very finely mince the cooked ham in a mixer. Add the mascarpone and mix carefully until you obtain a cream. Flavour everything with a tablespoon of cognac, put into a mould to create the desired shape, then pour the mixture onto a serving dish.
Separately, dissolve a gelatin cube in half a litre of very cold water which has already had a few tablespoons of white wine added to it.
When the gelatin is ready pour it gently over the mousse on the dish decorating the edges with rolls of cooked ham alternating with mixed vegetables (courgettes, peppers, cherry tomatoes and mushrooms) cut to your liking. Leave to cool for about one hour in the fridge and serve with cold or warm toasted bread.
RECOMMENDED WINES
Rosé or light red wines to combine with this dish include:
Vernaccia di Serrapetrona
Rosato di Bolgheri Bardolino