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Add a photoServings: 8
Ingredients
- 1/2 lb Boiled ham, grnd fine
- 2 x Egg yolks
- 2 Tbsp. Dijon-style mustard
- 5 x Large eggs
- 2 c. Lowfat milk
- 1/2 c. Heavy cream
- 1 Tbsp. Port wine
- 1 Tbsp. Tomato paste
- Â Â Freshly grnd pepper
- Â Â Kosher salt
- 8 x Hard-ripe medium peaches
- 8 ounce Pickled watermelon rind, liquid removed, finely minced (an 8 oz jar)
- 1/2 c. Almonds, salted, toasted, blanched
Directions
- Heat oven to 350F.
- 1. Combine ham, egg yolks and mustard in food processor container fitted with steel blad. Process till blended. With machine running, add in whole Large eggs, one at a time. Add in lowfat milk, cream, port, tomato paste and pepper; process till completely blended. Taste and add in salt if necessary.
- 2. Ladle mix, dividing proportionately, into 8 lightly buttered 8-oz custard c.. Place c. in roasting pan lined with double thickness of newspaper. Ad warm water to pan to come halfway up sides of c.. Cover pan with aluminum foil. Bake in lower third of oven till custards are just set, 35 to 40 min. (Be careful not to overbake.)
- Remove custard c. from pan; cold 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 84 | 55% |
| Total Fat 9.51g | 12% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 438mg | 18% |
| Potassium 263mg | 8% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.19g | 3% |
| Protein 11.68g | 19% |
