Ham Mousse With Hollandaise Recipes

Steps:

• Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
• Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
• Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

Steps:

• Cut the ham in chunks, removing any rind or fat.
• Put into the food processor, and pulse until it's the texture of hamburger.
• Stir in everything else, and if possible, chill for at least a couple of hours before serving.
• Bring back to room temperature again before serving so that the butter isn't hardened.

Steps:

• Combine gelatin and water in a saucepan.
• Cook over low heat until gelatine dissolves.
• Remove from heat.
• Add mayonnaise beating well.
• Chill until consistency of unbeaten egg white; don't let it chill to long.
• Stir in next four ingredients (ham, celery, green pepper and onion).
• Fold in whipped cream.
• Pour into lightly oiled 4 cup mold or shape into 2 logs.
• Chill until firm.
• Serve with gourmet crackers or baguette.

Steps:

• Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
• Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
• Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.

Steps:

• Preheat oven to 300°F.
• Whisk yolks in a bowl, then whisk in ham, nutmeg, white pepper, cayenne, and salt.
• Beat together cream and Sherry in another bowl with an electric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.
• Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.
• Spread mousse in well-buttered loaf pan and bake, uncovered, in a hot water bath in middle of oven until a toothpick inserted in center comes out clean and mousse is firm to the touch, about 1 1/2 hours.
• Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side of a thin knife or a small spatula around edges and invert mousse onto a plate.