| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Meats, Eggs, Dairy |
|
Appetizers, Fruits/nuts, Meats, Salads |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boiled ham, ground fine |
| 2 |
|
Egg yolks |
| 2 |
T |
Dijon-style mustard |
| 5 |
|
Eggs |
| 2 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 1 |
T |
Port wine |
| 1 |
T |
Tomato paste |
|
|
Freshly ground pepper |
|
|
Kosher salt |
| 8 |
|
Firm-ripe medium peaches |
| 8 |
oz |
Pickled watermelon rind |
|
|
drained finely chopped |
|
|
an 8 ounce jar |
| 1/2 |
c |
Almonds, salted toasted |
|
|
blanched |
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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