Mousse of ham (5)
Instructions
Heat, stirring constantly and without boiling, tomato juice, gelatin, lemon peel (yellow part only) and salt.
When this compound is well frullatelo with cold ham and paprika and then embed with delicacy to the whipped cream.
Pour everything into a form from 1 litre capacity slightly greased with vegetable oil and let cool in refrigerator for at least 4 hours.
When serving, pour the mousse into serving dish and garnish if you like, with a few slices of finely chopped ham.
Ingredients and dosing for 6 persons
- 25 cl of tomato juice
- 1 sachet of powdered gelatin
- 1 clove of lemon (finely chopped peel)
- 1 teaspoon of sugar
- 200 g of diced cooked ham
- Paprika
- 30 cl of whipped
- Salt