1 carrot
2-3 gherkins, drained
25 g/1 oz butter
1 tablespoon plain flour
200 ml/7 fl oz Chicken Stock
pinch of freshly grated nutmeg
500 g/1 lb 2 oz lean cooked ham, chopped
25 g/1 oz gelatine
1 tablespoon Marsala
100 ml/3½ fl oz double cream
salt and pepper
8 lettuce leaves, to serve


1.Slice the carrot into 8 rounds and then cut each one into a decorative flower shape. Cut the gherkins into thin slices, then cut into 16 small leaf shapes.
2.Melt the butter in a small saucepan. Stir in the flour, then gradually stir in the stock
3.Bring to the boil, stirring constantly, then simmer for 10 minutes, stirring. Season to taste with salt, pepper and nutmeg.
4.Remove the pan from the heat and leave to cool. Process the ham in a food processor, then stir into the sauce. Chill in the refrigerator for 30 minutes.
5.Prepare the gelatine according to the instructions on the packet.
6.Add the Marsala and heat for longer than the packet instructions state in order to reduce the mixture.
7.Rinse 8 individual moulds in cold water, dry and pour 1 tablespoon of the gelatine mixture into each.
8.Put a carrot 'flower' on the base of each mould with 2 gherkin 'leaves' alongside. Return to the refrigerator and chill until set
9.Once set, add another tablespoon of the gelatine mixture to each mould and return to the refrigerator. Meanwhile, stir the ham mixture until light and frothy.
10.Whisk the cream until soft peaks form, then fold into the ham mixture. Divide this mousse among the moulds and return to the refrigerator to set.
11.To serve, turn each mould out on to a separate lettuce leaf and arrange on a platter.

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