Name: Ham Mousse with Hollandaise
Yield: Makes 8 (first course) servings
Ingredients: 2 large eggs, separated; 9 ounces cooked ham, trimmed and finely ground in a food processor (2 cups); Pinch of freshly grated nutmeg; Pinch of white pepper; Pinch of cayenne; 1/2 teaspoon salt; 1 cup chilled heavy cream; 2 tablespoons medium-dry Sherry; Garnish: watercress sprigs; Accompaniment: Hollandaise; an 8- by 4- by 2 1/2-inch (1-quart) metal loaf pan

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper.

Active time: 40 min Start to finish: 2 1/2 hr

Cooks' note:

Mousse can be made 1 day ahead and chilled, covered loosely with plastic wrap.

Recipe notes

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