1. soak gelatin sheets in a little water according to instructions and let them melt.
2. grind cooked ham in a food processor. Save one slice and cut into matchstick-length narrow strips.
Stir whipped cream and gelatin into the ham puree and combine to form an elastic mousse. Season with salt and pepper.
4. heap the ham mousse through a round nozzle (cake syringe) onto the halved eggs.
Garnish with strips of ham and plucked parsley leaves.
Chill in the refrigerator for one hour.
Tip: Keeps for 24 hours in the refrigerator. Cold leaf lettuces such as Waldorf or vegetable salad are suitable as a base for the eggs.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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