Today I present a ham mousse that is really simple and quick to prepare. In fact, you put all the ingredients in a blender, blend, and it’s ready. You can decide whether to make a thick mousse or a creamier one. I also explain it in the recipe, but I’ll tell you here in advance: you just need to soften the mixture with enough cream to achieve the consistency you want. For example… if you need a filling for vol au vent, a softer cream is better. On the other hand, if you want to spread it on crostini, a denser cream is preferable. In short, adapt it to your taste and needs. I assure you it’s delicious in both versions.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for the Ham Mousse
With these ingredients, you get a nice thick ham mousse. If you prefer it creamier, add “by eye” a bit of cream until you achieve the desired consistency.
- 9 oz cooked ham (thick slices)
- 9 oz ricotta
- 0.7 oz pine nuts
- salt
- black pepper
Tools
- 1 Blender (I use a Thermomix)
- 1 Spatula
Preparation of the Ham Mousse
Cut the ham into pieces.
Place them in a blender, then add the ricotta, pine nuts, a couple of pinches of salt, and a generous grind of black pepper.
Blend everything until you get a homogeneous mixture. I used a Thermomix working the ingredients for 30 seconds at speed 5/6; then I gathered the cream towards the center of the bowl with the spatula and blended again for another 10 seconds at speed 6. It’s at this point that you can add the cream in the desired quantity.
The ham mousse is ready to be used. Enjoy! Paola.
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