Ham Mousse Imperial
by RetroRuth | Feb 26, 2020 |
[cooked-sharing]
½ cup cold water
2 tbsp unflavored gelatin
½ cup boiling water
1 tbsp prepared mustard
Few grains cayenne pepper
4 cups chopped cooked ham
2 tbsp pimiento
2 tbsp chopped sweet pickle
1 cup chilled whipping cream
1Line 12 cup muffin pan with paper muffin liners. Place a bowl and rotary beater in the refrigerator to chill.
2Pour cold water in a small bowl. Sprinkle gelatin evenly over water and let stand 5 minutes to soften.
3Stir softened gelatin into 1/2 cup boiling water with mustard and cayenne. Stir until gelatin is completely dissolved. Chill in the refrigerator, stirring occasionally until it begins to gel.
4Put ham through a food chopper. Fold ham, pimiento and sweet pickle into gelatin.
5Using chilled bowl and beater, whip cream until it piles softly. Fold whipped cream into the ham gelatin mixture. Spoon into baking cups. Chill 2 to 3 hours until firm.
6When ready to serve, arrange lettuce cups on a platter or tray and invert molds onto lettuce cups, removing paper liners.
Ingredients
½ cup cold water
2 tbsp unflavored gelatin
½ cup boiling water
1 tbsp prepared mustard
Few grains cayenne pepper
4 cups chopped cooked ham
2 tbsp pimiento
2 tbsp chopped sweet pickle
1 cup chilled whipping cream
Directions
1Line 12 cup muffin pan with paper muffin liners. Place a bowl and rotary beater in the refrigerator to chill.
2Pour cold water in a small bowl. Sprinkle gelatin evenly over water and let stand 5 minutes to soften.
3Stir softened gelatin into 1/2 cup boiling water with mustard and cayenne. Stir until gelatin is completely dissolved. Chill in the refrigerator, stirring occasionally until it begins to gel.
4Put ham through a food chopper. Fold ham, pimiento and sweet pickle into gelatin.
5Using chilled bowl and beater, whip cream until it piles softly. Fold whipped cream into the ham gelatin mixture. Spoon into baking cups. Chill 2 to 3 hours until firm.
6When ready to serve, arrange lettuce cups on a platter or tray and invert molds onto lettuce cups, removing paper liners.
AuthorRetroRuth