Ham Mousse With Hollandaise Food

HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE

Steps:

• Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
• Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
• Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

HAM MOUSSE

Steps:

• Cut the ham in chunks, removing any rind or fat.
• Put into the food processor, and pulse until it's the texture of hamburger.
• Stir in everything else, and if possible, chill for at least a couple of hours before serving.
• Bring back to room temperature again before serving so that the butter isn't hardened.

HAM MOUSSE

Steps:

• Combine gelatin and water in a saucepan.
• Cook over low heat until gelatine dissolves.
• Remove from heat.
• Add mayonnaise beating well.
• Chill until consistency of unbeaten egg white; don't let it chill to long.
• Stir in next four ingredients (ham, celery, green pepper and onion).
• Fold in whipped cream.
• Pour into lightly oiled 4 cup mold or shape into 2 logs.
• Chill until firm.
• Serve with gourmet crackers or baguette.

BASIC HOLLANDAISE

Steps:

• Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
• Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
• Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
• Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.