Ham Mousse

For the ham mousse, first soak the gelatin. Coarsely chop the cooked ham. Add veal stock, nutmeg and sherry and puree finely in a multi-hand blender.

Allow gelatin to melt according to package directions and stir into ham puree.

Whip the cream with a whisk until stiff, mix gently. Allow to set in the refrigerator for 1-2 hours.

Scoop the ham mousse into dumplings with a tablespoon. Sprinkle with finely diced raw ham and chive rolls.

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