Prosciutto Mousse with Gelato Sauce

Dissolve the gelatin in wine and let it sit for a few minutes

In a small saucepan, heat the chicken broth to a simmer

Lower the heat, add the dissolved gelatin, and stir until dissolved

Remove from heat and let cool

In a pan, melt the butter, add the onion and garlic, and cook covered, stirring occasionally, until they're soft but not browned

Pulse the prosciutto and onion mixture in a blender or food processor to a smooth paste

Combine all ingredients except whipped cream, then whip the cream until thickened

Mix well and spoon into individual cups or a buttered mold

Serve chilled

Refrigerate overnight

For the sauce: Mix all ingredients and serve over the mousse

Serve at room temperature.