Ham Mousse With Peaches

* Exported from MasterCook *

HAM MOUSSE WITH PEACHES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Salads
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MOUSSE-----
1/2 lb Boiled ham, ground fine
2 Egg yolks
2 tb Dijon-style mustard
5 Eggs
2 c Milk
1/2 c Heavy cream
1 tb Port wine
1 tb Tomato paste
Freshly ground pepper
Kosher salt
-----PEACHES-----
8 Firm-ripe medium peaches
8 oz Pickled watermelon rind,
-drained, finely chopped
-(an 8 ounce jar)
1/2 c Almonds, salted, toasted,
-blanched

Heat oven to 350F. 1. Combine ham, egg yolks and
mustard in food processor container fitted with steel
blad. Process until blended. With machine running, add
whole eggs, one at a time. Add milk, cream, port,
tomato paste and pepper; process until completely
blended. Taste and add salt if necessary. 2. Ladle
mixture, dividing evenly, into 8 lightly buttered
8-ounce custard cups. Place cups in roasting pan lined
with double thickness of newspaper. Ad hot water to
pan to come halfway up sides of cups. Cover pan with
aluminum foil. Bake in lower third of oven until
custards are just set, 35 to 40 minutes. (Be careful
not to overbake.) Remove custard cups from pan; cool
completely on wire racks. 3. Blanch peaches in boiling
water for 1 minute. Plunge into ice water to stop
cooking. Peel, cut into quarters, discarding pits.
Cut the peaches into thin slices. 4. Unmold mousses
onto individual serving plates. Garnish with peaches,
watermelon rind, and almonds.



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