Ham mousse

Name: Ham mousse
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Prosciutto cotto sliced 7 oz; Cow's milk ricotta cheese ½ cup; Fresh liquid cream ½ cup; Thyme to taste

Difficulty: Very easy
Prep time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Ham mousse is an easy and quick recipe, ideal for those who want to impress with a last-minute appetizer or to enrich a buffet without stress. It's a creamy and versatile sauce, perfect for spreading on croutons and canapés, filling vol-au-vent or savory cones made of puff pastry, and also for accompanying breadsticks and crunchy vegetables. Making it is really a breeze: with a few quality ingredients and a pinch of creativity, you can serve a dish that will win over your guests. The basic ingredients are few but chosen for perfect balance: cooked ham, delicate and savory, fresh ricotta cheese, which adds softness, and a touch of cream to make everything even fluffier and more velvety. Just blend these elements together, optionally personalizing the taste with a pinch of pepper or aromatic herbs, and it's ready! Whether you have unexpected guests or want to impress with a festive buffet, ham mousse will be your ally in the kitchen.

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INGREDIENTS
For about 400 g of mousse: Prosciutto cotto 7 oz (200 g) - sliced; Cow's milk ricotta cheese ½ cup (100 g); Fresh liquid cream ½ cup (100 g); Thyme to taste

Preparation

How to prepare Ham mousse

To prepare the ham mousse, first tear it by hand into a bowl 1, then add the ricotta cheese 2 and blend with an immersion mixer 3.

Once you have obtained a cream 4, pour in the fresh cream 5 and blend again 6.

You should achieve a smooth and homogeneous consistency 7. Transfer to a small bowl, garnish with thyme leaves 8, and the ham mousse is ready 9! Cover with plastic wrap and refrigerate until use.

Storage

It is recommended to consume the ham mousse within a day and to store it in the refrigerator well covered with plastic wrap.

Advice

It is preferable not to blend all the ingredients together at once; otherwise, a lumpy texture will form, and the cream will not blend with the mixture.

Instead of ricotta, you can use a spreadable cheese.

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Ham mousse

PRESENTATION

How to prepare Ham mousse

Storage

Advice

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