Ham Pâté

You should know this one from the party buffet pictures. Since this was the very first pâté I made, I strictly followed the recipe. It felt really, really odd to puree ham. So, be warned ;)

Next time, I will add more spices, or even vegetable stock powder (I prefer the polish version of it called vegeta. The blue one. http://www.podravka-vegeta.de/products/vegeta) because with all the cream it tasted rather sweet, which was a very odd mixture with the ham. Furthermore, I would replace some of the cream by crème fraîche.

 

 

Here is the original recipe, so feel free to add and replace as you like :)

 

What you need is:

3 eggs
200 g broccoli
salt
12 leaves gelatin
12 slices ham
250 g cream
150 g crème fraîche
pepper
2 egg whites



Boil the eggs for abut 9 minutes (hard). Then, place in cold water until you can touch them without burning your fingers and peel them. Let cool completely. Meanwhile, cut the broccoli into small florets and cook for about 8 minutes. It should be done, but not too soft. Drain the florets.

 

Place the gelatin in some water to soak. Cut 8 slices of the ham into pieces. Add cream to it and puree until all the ham pieces are blended with the cream. Add crème fraîche, salt and pepper and stir until combined. Beat the egg whites to stiff peaks. Heat the gelatin until completely melted and mix into the ham mixture. Finally, fold under the egg whites.

 

Line a 20 cm loaf pan with cling foil, then line with the remaining ham. Fill in about 1/3 of the ham mousse. Place the eggs into the middle, so that they form a line from left to right. Then, place the broccoli florets around the eggs and cover all with the remaining ham mousse.  

Refrigerate over night. The next day, turn it out onto a plate. Decorate with some salad leaves and vegetables.