- 1 lb prosciutto cotto (cooked ham)
- 1 half cup Brandy
- ½ lb heavy cream
Chop the prosciutto, using a blender or meat grinder, until creamy. Put the chopped prosciutto in a bowl and add a grinding of pepper and the brandy. Mix well.
Then add whipped cream and mix everything together carefully. Then transfer the mixture to a mold, lined with plastic wrap. Place mold in the refrigerator for at least 3 hours to thicken.
To serve, turn the mousse out onto a plate and garnish with hard-boiled eggs cut into round slices.
A mousse is an airy, delicate cream in which the ingredients are finely chopped, pureed or emulsified and mixed with whipped cream or egg yolks and served very cold. These preparations can be either sweet or savory and get their name from the French word “mousse,” meaning foam, in reference to their light, foamy nature.
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