Chicken & Ham Mousse
Submitted by vickis
Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis is old-school entertaining at its finest. Chicken and ham get processed smooth with chicken broth, scallions, and a splash of Madeira, then folded with whipped cream and set in a mold for a mousse that’s creamy, savory, and unmistakably elegant.
It chills for at least two hours (overnight is better), which means all the work happens the day before the party. Unmold it onto a platter, surround it with crackers or toast points, and you look like you spent all afternoon in the kitchen.
The Madeira adds a subtle warmth and sweetness that rounds out the savory chicken and salty ham beautifully.
Chef Tips
- Make sure the gelatin fully dissolves before blending. Any undissolved granules will create rubbery spots in your mousse. Simmer and stir until the liquid is completely clear.
- Chill the mixture until “almost set” before folding in the cream. If it’s too liquid, the whipped cream will deflate and separate. You want it thick and jiggly, like a loose pudding.
- Lightly grease the mold with neutral oil. This makes unmolding clean and easy. A quick dip of the mold in warm water also helps release it.
Ingredients
Directions
- In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues.
Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves.
Pour into a food processro.
- Add chicken, ham and madeira to processor. Process until smooth.
Pour into a bowl, cover, and chill until almost set.
- Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold.
Cover and refrigerate at least 2 hours, or overnight, until set.
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