Ingredients:
6 sheets gelatine
1 dl  water
oil
2.5 dl whipping cream
4.5 dl
canned mushroom soup
2 sour gherkins
400 gr cooked ham
1 sprig dill
1 tablespoon mustard
4 tablespoons mayonnaise
lemon juice
salt
pepper
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Preparation:
© Janneke's Recipe pages - Starters and appetizer snack
Soak the gelatine in some cold water. Bring the dl water to a boil and dissolve the well squeezed gelatine.
Cover a rice mold or other mold with oil. Beat the cream to peaks.
Prepare:
Stir the gelatine 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.
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