Smoked Ham and Cheddar Mousse  

Ingredients

Velouté Base

Mousse Base

Cheddar Cheese Filling

Ham Glaze

Tomato Fondue 

Parmesan Sable

Charred Red Pepper

Pea Coulis 

Method

Velouté Base

1. Melt Anchor Food Professionals™ Unsalted Butter in saucepan.
2. Once foaming add flour and cook out for 1-2 minutes.
3. Add smoked paprika and cook out.
4. Add hot chicken stock ladel-by-ladel stirring continuously until thickened.
5. Bloom gelatin in water and melt.
6. In a food processor blend ham to a fine paste.
7. Add velouté and gelatin and blend to combine.
8. Pass meat mixture through a fine sieve.
9. Whip Anchor Food Professionals™  Whipping Cream to soft peak and fold in to ham mixture.
10. Pipe the ham mixture into desired mold until half full

Cheddar Cheese Filling

1. In a food processor blend Anchor Food Professionals™ Cream Cheese and Anchor Food Professionals™ Cheddar Cheese till smooth.
2. Add milk and blend further.
3. Add Anchor Food Professionals™ Extra Yield Cream and blend for the final time. 
4. Pipe small inserts that will fit in the centre of the ham mousse and freeze until firm. 
5. Press the cheddar cheese filling into the centre of the ham mousse that is casted in their molds and smooth the top with an offset spatula.

Ham Glaze

1. Bloom gelatin in water. 
2. Blend the chicken ham to fine paste.
3. Melt gelatin and add to ham mix.
4. Add glucose and blend.
5. Pass through a fine chinois and gently heat. 
6. Once glaze is at 40-45°C, pour over the frozen ham mousse.
7. Allow mousse to defrost in the chiller before serving.

Tomato Fondue

1. Peel and de-seed the tomatoes and leave to drain in a sieve over a bowl. Once drained, finely chop the tomatoes and set aside in a bowl. Reserve the tomato juice.
2. In a heavy-bottomed casserole, sweat the onions, garlic and spices (except saffron) in the olive oil on a low heat. Cook for 15 minutes.
3. Add the tomatoes, drained tomato juice, ketchup and worcestershire sauce. Bring to the boil, turn down the heat and leave to simmer for 30 minutes. 
4. Add the sherry vinegar, tobasco and lemon zest. Cover the pan and leave on a low heat for 2-3 hours. Check every now again to make sure the liquid is gently simmering and does not catch.
5. 30 minutes before the end, pour a little boiling water over the saffron, leave to stand for 10 minutes and add to the tomatoes.
6. When the fondue is ready, it’ll have a deep red colour and be jam-like.

Parmesan Sable

1. Soften Anchor Food Professional™ Unsalted Butter in mixer, add flour and the grated Anchor Food Professionals™ Parmesan and combine. 
2. Add the egg yolks and mix.
3. Turn the mixture onto a floured surface and shape into a square. Cover with cling film and allow the dough to rest. 
4. Roll dough to 4mm and allow to rest.
5. Cut to desired shape, ideally to match the mousse mold. Cover with a silicon mat and baking tray. 
6. Bake at 165°C for 12 minutes.
7. Remove from the oven and allow to cool. 

Charred Red Pepper

1. Either on a grill or very hot oven 240°C+ roast peppers until skin is scorched black.
2. Place in a bowl and cover with cling film tightly. 
3. Allow peppers to cool. 
4. Once cooled, take off the charred skin and deseed.
5. Julienne peppers, and toss with sliced garlic, and chopped basil leaves.
6. Season with salt and pepper and toss with extra virgin olive oil and macerate for 4 hours.

Pea Coulis

1. Blanch petit pois and refresh in ice cold water, reserving a little of the cooking liquid. 
2. Blend petit pois till smooth, add greek yoghurt and a little of the cooking liquid to let down coulis if required. 
3. Season with salt.

Assembly

1. Place the ham mousse on top of the parmesan sable.
2. Quenelle three small quenelle of tomato fondue on top of ham mousse, garnish with parmesan wafer.
3. In line next to ham mousse plate charred red peppers, and pipe small portions of the pea coulis around the ham mousse and finish with a drizzle of olive oil