Ham Mousse With Peaches

Recipe Ingredients

		Mousse
1/2 lb	227g / 8oz	Boiled ham - ground fine
2		Egg yolks
2 tablespoons	30ml	Dijon-style mustard
5		Eggs
2 cups	474ml	Milk
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Port wine
1 tablespoon	15ml	Tomato paste
		Freshly ground pepper
		Kosher salt
		Peaches
8		Firm-ripe medium peaches
8 oz	227g	Pickled watermelon rind - drained, finely chop
8 oz	227g	Jar)
1/2 cup	46g / 1.6oz	Almonds - salted, toasted, blanched

Recipe Instructions

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.

Source:
Kathrym Kammerling Wesson - Party Receipts

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