Ingredients Jump to Instructions ↓

  1. Mousse

  2. 1/2 lb 227g / 8oz Boiled ham - ground fine

  3. 2 Egg yolks

  4. 2 tablespoons 30ml Dijon-style mustard

  5. 5 Eggs

  6. 2 cups 474ml Milk

  7. 1/2 cup 118ml Heavy cream

  8. 1 tablespoon 15ml Port wine

  9. 1 tablespoon 15ml Tomato paste

  10. Freshly ground pepper

  11. Kosher salt

  12. Peaches

  13. 8 Firm-ripe medium peaches

  14. 8 oz 227g Pickled watermelon rind - drained, finely chop

  15. 8 oz 227g Jar)

  16. 1/2 cup 46g / 1.6oz Almonds - salted, toasted, blanched

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F.

  2. 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.

  3. 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.

  4. 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.

  5. Unmold mousses onto individual serving plates. Garnish with peaches, watermelon rind, and almonds.


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