Prosciutto Mousse with Passionfruit

Name: Prosciutto Mousse with Passionfruit
Yield: 8
Ingredients: 250 g of cooked prosciutto, finely chopped; 2 egg yolks; 2 tablespoons of mustard; 5 eggs; 1 tablespoon of tomato extract; salt and black pepper to taste; 1 tablespoon of wine (Xerez or Madeira); 1/2 cup of heavy cream; 2 cups of milk; 240 g or 1 jar of mango chutney; 8 ripe passionfruits, peeled and cut into fine sticks; 1/2 cup of toasted and salted almonds

1
250 g of cooked prosciutto, finely chopped
2
2 egg yolks
3
2 tablespoons of mustard
4
5 eggs
5
1 tablespoon of tomato extract
6
salt and black pepper to taste
7
1 tablespoon of wine (Xerez or Madeira)
8
1/2 cup of heavy cream
9
2 cups of milk
10
240 g or 1 jar of mango chutney
11
8 ripe passionfruits, peeled and cut into fine sticks
12
1/2 cup of toasted and salted almonds

Ingredients

1
250 g of cooked prosciutto, finely chopped
2
2 egg yolks
3
2 tablespoons of mustard
4
5 eggs
5
1 tablespoon of tomato extract
6
salt and black pepper to taste
7
1 tablespoon of wine (Xerez or Madeira)
8
1/2 cup of heavy cream
9
2 cups of milk
10
240 g or 1 jar of mango chutney
11
8 ripe passionfruits, peeled and cut into fine sticks
12
1/2 cup of toasted and salted almonds

Directions

1
Precare the mold at a moderate temperature (170°F)
2
In a blender, combine prosciutto, egg yolks, and mustard
3
Blend until smooth, then add eggs one at a time, along with tomato extract, salt, black pepper, wine, heavy cream, and milk
4
Blend until well combined
5
Check the seasoning and add salt if needed
6
Divide the mixture among 8 lightly buttered molds, each holding about 1 cup
7
Place them in a baking dish and cover with aluminum foil
8
Bake at a low temperature (170°F) for 35-40 minutes or until the mousse is firm
9
Don't overbake
10
Gently remove the molds from the baking dish and let them cool
11
To serve, unmold onto individual plates, garnishing with passionfruit sticks, mango chutney, and toasted almonds
12
Serve in 8 portions.