Mousse of Black Forest Ham with Bean Salad

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)


Ham vinaigrette:


Mousse: Boil ham trimmings and finely chopped leek in milk and steep for 10 min. Whisk through a sieve and dissolve the soaked and squeezed gelatine leaves in this milk. Cool and fold in the stiff whipped cream.

Season with pepper and maybe a little salt. Place the mixture in the refrigerator for one night.

Ham vinaigrette: Beat all ingredients well with a whisk.

Serve: To serve, cut dumplings from the mousse, place on plate, surround with cooked beans and drizzle with ham vinaigrette.

Our tip: Fresh chives are much more aromatic than dried ones!

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