Domes of ham
Instructions
In a small saucepan melt the butter, add the flour, stir and pour flush the cold broth.
Let simmer 10 minutes, stirring.
Add salt, pepper and fragrant with a hint of nutmeg.
Remove from heat and let cool.
Cut the ham and add to the sauce frullatelo.
Mix thoroughly and place in the refrigerator for half an hour.
Prepare gelatin according to package instructions.
Profumatela with the Marsala and let it boil more than indicated because they reduce more.
Pour a tablespoon of satin in each of the eight individual molds wet with cold water and dried.
Place at the bottom of each a floret carved from a carrot washer and two ' sides ' leaves icing from cut gherkins.
Do firm up in the refrigerator.
Just add additional washers solidified jelly a second spoon and put in the refrigerator.
Meanwhile worked the cream of ham to make it soft and foamy.
Whip the cream and add to mixture.
Split this mousse into various molds and keep in refrigerator.
Sformateli on as many lettuce leaves, place on serving dish.
Accompanying wines: Valcalepio Bianco DOC, Trebbiano Di Romagna DOC, Lizzano Bianco DOC.
Ingredients and dosing for 8 persons
- 500 g of lean cooked ham
- 20 cl of broth
- 10 cl of cream
- 30 g of butter
- 8 leaves of lettuce salad
- 1 tablespoon of flour
- 1 tablespoon of marsala wine
- 1 pack of jelly
- 1 carrot
- Nutmeg
- Salt
- Pepper
- For garnishing:
- Pickles