For ➍500 g cooked ham, two thin slices of ham on soil
500 g cream (35% fat!)
20 g gelatin leaves
vegetal colour enhancer
4 Paris mushrooms
toast
50 cl vegetable stock, made of
1 carrot
1 leek stalk
1 stalk celery green
2 sprigs thyme
2 bay leaves
1 red pepper
1 onion
2 shallots
8 g white pepper balls
1 clove
Cut the vegetables for the broth into large pieces. Add herbs, spices and 2 l of water. Let simmer 30 m. Pass the broth through a fine sieve.
Spread 20g gelatine leaves in cold water for 5 m.
Add them to 50 cl broth, season with salt and pepper. Make a splash with darker Patrelle. Measure 25 cl off to the mousse to add, like the rest of the jelly layer.
Cover a rectangular shape of 3 cm depth with plastic wrap. Place the ham slices on the bottom.
Cut the ham into pieces of 5 cm, mix them into a fine puree. If possible, push through a sieve tamis.
Beat 500 g cream into a smooth mass.
Add 25 cl vegetable jelly and ham in the mix, and mix for 2 more m.
Pour the mixture into a bowl with ½ of the whipped cream, stirring gently with a spatula.
Put in the refrigerator for at least 1 h. Spread some vegetable jelly on top. Return to the refrigerator.
Cut into rectangles and serve with sliced raw mushrooms and toast.
