[Vegan Ham Mousse]
...I wanted to try some dip/appetizer thingies to take to Mom's for Thanksgiving and thought this one sounded interesting...
...and I already had some vegan ham in the freezer...
...and of course you start by sautéing some green onion (or shallots) and I only had this one sad little green onion in the fridge...so I got a regular yellow onion too...
...sauté the onion...
...add some celery and carrot...
...add broth...I used Washington's brown...
...and agar agar for the gelatin...
...and I couldn't find my tea ball to use for an herb bouquet so I used this tea-spoon instead...it worked fine...
...then you put everything into the blender and blend at top speed...
...it looked pretty gross at this point...put it into a bowl....
...and add some cognac...
...and whip some cream...I used aqua faba...of course...
...fold that into the weird pink mixture...
...I'm just using a nice round bowl for the mold...
...and I thought that instead of toasted french bread or crackers the perfect thing to serve this ham mousse with would be thinly sliced toasted southern biscuits...so I made a couple of those...
...when the mousse is well chilled it will slip out of the mold...
...it still looks odd to me...I just don't associate ham with mousse at all...
...surrounded with some thinly sliced toasted biscuits...
...we gave it a try...and it was ok...but odd...sort of like eating cold gravy and biscuits...I don't think I'll be taking this appetizer to Mom's for Thanksgiving...haha...
Substitutions
Vegan ham for the ham
vegan butter for the butter
whipped aqua faba for the whipped cream...
Recipe here:
Mastering the Art of French Cooking pp. 596-598
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