*  Exported from  MasterCook  *
 
                          HAM MOUSSE WITH PEACHES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Salads
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MOUSSE-----
      1/2   lb           Boiled ham, ground fine
    2                    Egg yolks
    2       tb           Dijon-style mustard
    5                    Eggs
    2       c            Milk
      1/2   c            Heavy cream
    1       tb           Port wine
    1       tb           Tomato paste
                         Freshly ground pepper
                         Kosher salt
                         -----PEACHES-----
    8                    Firm-ripe medium peaches
    8       oz           Pickled watermelon rind,
                         -drained, finely chopped
                         -(an 8 ounce jar)
      1/2   c            Almonds, salted, toasted,
                         -blanched
 
   Heat oven to 350F. 1. 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. 2. 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. 3. 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. 4. Unmold mousses
   onto individual serving plates. Garnish with peaches,
   watermelon rind, and almonds.
  
 
 
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