Ham Mousse (Mousse de Jambon)

Ham Mousse (Mousse de Jambon)

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This ham mousse recipe is a light and fluffy appetizer or light meal.
Servings: 4
Calories: 693


  • 1 lb cooked HAM
  • 7 floz VEAL veloute
  • 7 floz melted aspic jelly
  • 10 floz lightly whipped cream
  • salt pepper and nutmeg


  • Mince the ham finely and pass through a sieve.
  • Place in a basin and add the cool veloute and melted aspic jelly, stirring with a wooden spatule.
  • Place on ice and continue to stir until the mixture shows signs of beginning to set. Fold in the cream and season to taste.
  • Pour the mixture into a suitable earthenware or glass dish and place into a refrigerator to set.
  • Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a pattern. Cover with cool melted aspic jelly and allow to set in a refrigerator.


1. A curdled mixture may be rectified by slowly beating it on to a little veloute or cream, but this is not always entirely successful.
2. The mousse should have an even, fine texture and be just firm enough to set.
3. It should be of a delicate flavour; the flavour of the aspic should not predominate.
4. Decoration should be simple and neat.
Calories: 693 kcal
Carbohydrates: 51 g
Protein: 33 g
Fat: 40g
Saturated Fat: 20 g
Cholesterol: 226 mg
Sodium: 1406 mg
Potassium: 501 mg
Fiber: 1 g
Sugar: 42 g
Vitamin A: 1072 IU
Vitamin C: 27 mg
Calcium: 68 mg
Iron: 1 mg
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