Cooked ham mousse is creamy, delicate and ready in just a few minutes. It can be easily prepared with a Thermomix or without, using a simple blender. It’s a versatile recipe suitable for many occasions: perfect for filling savory cream puffs, spreading on crostini or bruschetta, or serving as a delicious starter during an aperitif. With just a few ingredients, you’ll bring an irresistible cream to the table that will win everyone over at the first taste.
Here are some other tasty sauces for your aperitifs
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cooked Ham Mousse
- 1 1/4 cup cow's milk ricotta
- 9 oz cooked ham (prosciutto cotto)
- 5 tbsp grated Parmesan cheese
- 1 pinch black pepper
- 1 pinch nutmeg
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Blender
Preparation of the Cooked Ham Mousse
WITH THE BIMBY: Cut the cooked ham into pieces and place it in the bowl, running at speed 7 for 10 seconds. Use the spatula to scrape the mixture down, then add the ricotta, grated Parmesan, pepper and nutmeg. Blend for 20 seconds at speed 5. Empty the bowl, transfer to a container and refrigerate.
WITHOUT THE BIMBY: Put the ham pieces in the blender and chop for a few seconds. Add the ricotta, Parmesan, pepper and a pinch of nutmeg. Blend until you obtain a smooth, dense cream, then pour into a container and refrigerate.
TIPS and NOTES
😣 Storage of the ham and ricotta mousse
In the refrigerator: place the mousse in an airtight container or cover with plastic wrap.
Duration: it keeps well for about 2 days; after that it tends to lose freshness and texture.
Freezing: not recommended, because the ricotta and ham release water and the mousse loses creaminess.
🍴 How to serve the mousse
Elegant starter: in small single-portion glasses with breadsticks or crostini.
Filling: perfect for savory cream puffs, vol-au-vent or canapés.
Spreadable: on hot bruschetta or toasted bread, perhaps garnished with chives or crushed pistachio.
Finger food: as a dip to accompany raw vegetables (celery, carrots, bell peppers).
🍷 Wine pairings
The mousse has a delicate and slightly savory taste, so it pairs well with fresh and not-too-structured wines:
Sparkling wines: Prosecco, Franciacorta Brut or a dry sparkling wine.
Light whites: Pinot Blanc, Sauvignon Blanc, Vermentino.
Fresh rosés: excellent if you serve the mousse during a summer aperitif.
