Ingredients for cabbages stuffed with white ham mousse: Cabbage paste: 1/4 liter of water 100 g of butter 200 g of flour 4 whole eggs fine salt White ham mousse: 200 g of white ham 200 g of butter ointment 300 to 400 g of béchamel sauce ...

Cabbage with ham mousse

 Cabbages with ham mousse
 Cabbages with ham mousse

Ingredients for cabbages stuffed with white ham mousse:

Cabbage paste:
1/4 liter of water
100 g of butter
200 g flour
4 whole eggs
fine salt
White ham mousse:
200 g white ham
200 g butter ointment
300 to 400 g béchamel sauce
salt and pepper
For sauce béchamel: 1/4 of a liter of milk 25 g of butter 25 g of flour salt and pepper walnuts nutmeg
Dressage:
1 slice of white ham
2 or 3 pickles in vinegar

To make this recipe of cabbages stuffed with jam mousse good white start by preparing all the ingredients.

Prepare the puff pastry, for that make the panade ...

... then add the eggs one by one with a spatula.

Sleeping puffs in a piping bag with a plain sleeve on a Silichef plate. Pass the gilding on each of them, with the help of a brush ...

... and bake in a hot oven, at 180 ° C ...

.for 20 minutes. At the end of cooking, the cabbages should be golden, dry and light. Let it cool down.

Bechamel sauce: Melt the butter in a sauté pan
Add the flour at one time.
Mix well with the whisk and cook for a few minutes over a moderate heat. flour flour blends perfectly with butter. Be careful not to let any lumps of flour Let it warm up.
Bring the milk to a boil.
Pour the boiling milk over the cold white roux and continue cooking over moderate heat, whisking continuously for 3 to 4 minutes, until you get a thick and homogeneous sauce. Season with salt, pepper and grated nutmeg. Let it cool down.

Ham mousse: Prepare all the ingredients for the preparation of the white ham mousse.
Place the pieces of ham in a chopper and mix them finely. minced ham very thin.
Add in the bowl of the mixer the butter ointment ...
... then the sauce bechamel cold. Count between 100 and 200 g of bechamel sauce for the quantities indicated above. The amount will depend on the final texture of the mousse that you want to get.
Mixing finely.
Season with fine salt and freshly ground pepper.
Mix again.
Clear and reserve at fresh until the moment of use.
Here I spread my preparation on a film paper in a thin layer ...
I put the preparation in my disposable sleeve, fried a knot at the end, like that
There is no contact with the area and I let cool so fridge until serving time
Dressage: Cut the cabbage in half with a tooth knife.
Finely slice white ham ...
... to get small cubes (not made ....)
Slice pickles.
Garnish with cabbage of the pastry bag Decorate the surface with a slice of gherkin and a few cubes of ham. Finally, place the top of the cabbage vertically in the ham mousse.