Ingredients

  • 110 grams ham
  • 1 tablespoon sour cream
  • 40 grams butter, unsalted
  • 2 tablespoons double cream
  • 120 grams double cream
  • 2 teaspoons brandy
  • pepper
  • 3 tablespoons chives chopped
  • 6 whole pecans
  • 24 baguette slices toasted
  • 3 sweet pickles minced

Directions

1. Finely chop ham in magimix. While magimix running add sour cream, butter & 2 Tbl. cream. Purée until smooth. Transfer to a bowl and add brandy, pepper & chives. Check for salt. Whip remaining 120 grams cream until soft to medium peak. Fold cream into ham purée. If serving in ramekins, pour into ramekins then refrigerate covered.
2. If using as canapés, store refrigerated until ready to serve. Great canapés since recipe is sooo buttery. Always serve at room temperature.
3. Make port jelly. Cool to setting point. Place a whole pecan on top of each ramekin of mousse. Cover pecan with port jelly. Refrigerate until set. Always serve at room temperature.
4. To serve canapés. Place mousse in pastry bag fitted with decorative tip and pipe onto toast rounds. Sprinkle with gherkins & pecans. Makes 24 canapés.
5. NOTE: Serve in smallest ramekins with port jelly from Leith's

Notes
Serving Ideas:Original serves 6.


Categories
P‚tÈs/TerrinesAppetizer, coldCanapË
Keywords
P‚tÈs/TerrinesAppetizer, coldCanapË
MacGourmet downloadHam Mousse with Port Jelly. To import, drag image to your MacGourmet recipe box.