6 sheets gelatin
2 sour gherkins
1 sprig dill
1 tablespoon mustard
4 tablespoons mayonnaise
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© Janneke's Recipe pages - Starters and appetizer snack
Preparation in advance:
Soak the gelatin in some cold water. Bring the dl water to a boil and dissolve the well squeezed gelatin. Cover a rice mold or other mold with oil. Beat the cream to peaks.
How to prepare:
Stir the gelatin mixture into the mushroom soup, mix the small cut gherkins, chopped ham, chopped dill, mustard and mayonnaise into the soup. Test if the mixture is tasty enough (the cream will soften the taste). Add, if necessary, salt, pepper and some drops lemon juice. Stir till the mixture is jelly-like and the ham and gherkin won't sink to the bottom. Fold into the whipped cream and fill the mold. Place the mousse, covered, some hours in the fridge to stiffen.
Turn the mousse on a plate (place the plate upside down on top and turn, if the mousse won't come out: dip the mold for a moment in hot water).
Garnish the ham-mousse with i.e. asparagus, peas, tomato and mushroom.
First published: April 12, 2003, Netherlands
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