Ham Mousse

Oxmoor House
8 to 10 servings


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1 envelope unflavored gelatin
3/4 cup cold water
1 cup mayonnaise
2 cups chopped cooked ham
1/2 cup chopped celery
1/4 cup chopped green pepper
1 teaspoon grated onion
1/2 cup whipping cream, whipped
Deviled eggs
Watercress sprigs
Fresh parsley sprigs


Combine gelatin and water in a saucepan. Cook over low heat until gelatin dissolves. Remove from heat. Add mayonnaise, beating well. Chill until consistency of unbeaten egg white.

Stir in next 4 ingredients. Fold in whipped cream. Pour into a lightly oiled 4-cup mold; chill until firm.

Unmold mousse onto a serving plate. Garnish with deviled eggs, watercress, and parsley.

Created date

February 2010