Eggs with Ham Foam

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min



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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