Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper.
Active time: 40 min Start to finish: 2 1/2 hr
Mousse can be made 1 day ahead and chilled, covered loosely with plastic wrap.
Recipe information
Yield
Makes 8 (first course) servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 300°F.
Step 2
Whisk yolks in a bowl, then whisk in ham, nutmeg, white pepper, cayenne, and salt.
Step 3
Beat together cream and Sherry in another bowl with an electric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.
Step 4
Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.
Step 5
Spread mousse in well-buttered loaf pan and bake, uncovered, in a hot water bath in middle of oven until a toothpick inserted in center comes out clean and mousse is firm to the touch, about 1 1/2 hours.
Step 6
Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side of a thin knife or a small spatula around edges and invert mousse onto a plate.
