Recipes

Ham mousse:

500 g Black Forest ham cut into very small pieces

50 g diced shallots

100 g diced carrots

100 g celery cubes

70 g mushrooms

2 bay leaves

1 clove of garlic

20 g peppercorns

5 juniper berries

200 ml white wine reduced by half

1 l chicken stock

150 g crème fraîche

Cook slowly for 20 minutes, puree in a blender and strain.

Black Forest ham mousse:

200 ml ham stock

1.5 sheets of soaked gelatine

150 g cream, whipped

Melon mousse:

250 g Cavallion melon puree

2 sheets of gelatine

Cayenne, pinch of salt

2 cl white port

Ham mousse: Sauté the Black Forest ham, diced shallots, diced carrots, diced celery, mushrooms, bay leaves, garlic clove, peppercorns and juniper berries one after the other in a little vegetable oil, deglaze with white wine and add the chicken stock. After about 15 minutes, add the crème fraîche and cook for another five minutes. You should have about 1 liter of strained liquid. Then remove 200 ml of ham stock, bring to the boil again, add the soaked gelatine and cool until the mixture starts to set. Fold in the whipped cream.

Melon mousse: Puree the melon flesh in a blender, dissolve the soaked gelatine in white port wine and add to the mixture. Pour into the prepared glasses in layers. Place in the fridge for 30 minutes.

Pine crust: Blitz two parts white bread crumbs and one part toasted pine nuts in a blender. Fry the saddle of rabbit as usual until juicy and gratinate with the pine crust.

Recipe by Bernhard Diers, Restaurant Zirbelstube, Stuttgart
Photo: Schutzverband der Schwarzwälder Schinkenhersteller