Cooked ham mousse: the quick and easy appetizer recipe
Ingredients
Fresh cheese spread
The cooked ham mousse it is a delicious cream with a soft and frothy consistency made from spreadable cheese and cooked ham, ideal to serve as antipasti a festive dinner or as an aperitif with croutons, crackers or slices of toast. You can use it to garnish canapes, sandwiches, the classic savory gourmet panettone or vol-au-vents. An easy and quick recipe that can really be prepared in ten minutes and using a simple kitchen mixer: just collect the ingredients inside and mix until you get a smooth texture and homogeneous.
In our cooked ham mousse, we also added a drop of Brandy, to give the preparation a more pronounced taste, but you can also omit it or replace it with another liqueur of your choice. You can also use this cream to season your favorite pasta, diluting it with a little cooking water or one or two tablespoons of sour cream, and finally sprinkle with a generous pinch of grated parmesan.
If you wish, you can garnish the mousse with a few aromatic herbs, such as parsley, a handful of desalted capers, a few olives and a little grated lemon zest, for a fresh and fragrant touch. Instead of cream cheese, you can use soft-paste cheese or ricotta made from cow’s or sheep’s milk, well drained of its whey.
Find out how to make a cooked ham mousse by following the step-by-step procedure and advice. Also try the mortadella mousse, aubergine cream and gorgonzola mousse.
How to prepare cooked ham mousse
Step 1
Step 1
First take the slices of cooked ham, put them on a cutting board and remove the excess fat with a small knife 1.
First take the slices of cooked ham, put them on a cutting board and remove the excess fat with a small knife 1.
2nd step
2nd step
Then collect them in the blender jug 2.
Then collect them in the blender jug 2.
Step 3
Step 3
Mix until you get a paste 3.
Mix until you get a paste 3.
Step 4
Step 4
Add cream cheese 4 and operate the mixer until a smooth and homogeneous foam is obtained.
Add cream cheese 4 and operate the mixer until a smooth and homogeneous foam is obtained.
Step 5
Step 5
Also add the spoonful of cognac 5 and blend again for a few seconds.
Also add the spoonful of cognac 5 and blend again for a few seconds.
Step 6
Step 6
Season with salt, flavor with a turn of the pepper mill and collect the foam in a small bowl 6.
Season with salt, flavor with a turn of the pepper mill and collect the foam in a small bowl 6.
Step 7
Step 7
Serve your cooked ham mousse seven or use it as you see fit for your preparations.
Serve your cooked ham mousse seven or use it as you see fit for your preparations.
storage
The cooked ham mousse can be stored in the refrigerator, in a special airtight container, for a maximum of 2 days. Freezing is not recommended.
