| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Eggs, Dairy |
|
Appetizers, Salads, Meats, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 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 |
| 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
MOUSSE
PEACHES
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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