Recipes

Ham mousse:

100 g Black Forest ham

100 g Black Forest ham

50 ml cream

150 ml whipped cream

150 ml whipped cream

50 g small ham cubes as garnish Pepper

Chanterelle jelly:

200 g selected small chanterelles

200 g selected small chanterelles

3 sheets of gelatine

1 tbsp each small vegetable cubes of leek, carrot and celery

Ham mousse: Soak the gelatine in cold water. Cut the Black Forest ham into strips and cook with the chicken stock for approx. 10 minutes until the liquid has reduced by half. Add 50 ml of cream and bring to the boil once. Now puree the mixture with a hand blender and pass through a sieve. Squeeze out the gelatine well and dissolve in the warm stock. Cool on ice water until the stock thickens. Fold in the whipped cream and season with salt and pepper. Line a terrine dish with cling film and pour in 2/3 of the ham mousse. Chill in the fridge for 3 hours.

Chanterelle jelly: Cut the carrots, leek and celery into very small cubes and boil in salted water until soft. Rinse in cold water, then pour into a sieve and squeeze gently. Clean and wash the chanterelles and spin dry in a salad spinner. Spread flat on a kitchen towel to dry. Soak the gelatine in cold water for 10 minutes. Bring the chicken stock to the boil, squeeze out the gelatine well and dissolve in it. Pour into a metal bowl, place in ice water and leave to cool slightly. Fry the chanterelles in olive oil, season with salt and pepper and add to the stock. Add the diced vegetables. Spread over the ham mousse before the jelly sets. Chill again for 3 hours. When serving, cut the terrine into slices and garnish with green asparagus tips and thin slices of Black Forest ham. You can also fill the mousse into beautiful wine glasses and pour the chanterelle jelly on top.

Photo: Protective association of Black Forest ham producers