Ham Mousse
Ingredients
 *300 g of cooked ham
 *10 cl of liquid cream
 *250 g of robiola cheese
 *10 cl of istant jelly
 *salt and pepper


PREPARATION METHOD: Mix ham with robiola cheese, cream, salt and pepper. Prepare istant jelly followin instructions, warm it and add it (2 spoons averagely) to the mousse compound. Spread jelly remaining part in six aluminium shapes. Spin shapes in order to spread completely jelly. After some minutes, pour mousse in shapes and put them in fridge for three hours before serve. Dip shapes in warm water to take out of the mould.

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