Ham and smoked salmon mousse in the Thermomix
Total time4 h 30 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 4 h 25 min · Cooking: 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings8
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 4 h 30 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 4 h 25 min · Cooking: 5 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch
More than 2 hours
Method
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Bloom the gelatine in the 50 ml cold water for 10 minutes. Chop the black olives for 2 seconds at speed 5 and set aside. Chop the cooked ham and smoked salmon for 5 seconds at speed 5 and reserve separately.
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Put the milk, butter, cornflour, pepper and nutmeg in the bowl. Mix for 10 seconds at speed 4 and cook for 5 minutes at 100°C, speed 3 until thickened.
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Let cool to 60°C, add the bloomed gelatine and mix for 20 seconds at speed 3. Add the cream, ham, salmon and olives. Mix for 20 seconds at speed 4.
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Pour into a mould of about 1 litre, cover and refrigerate for at least 4 hours until firm. Unmould when cold.
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