1/2 cup of cured and cooked prosciutto, crumbled
2 cups of beef broth
1 cup of tomato sauce
1/2 teaspoon of hot paprika
1 1/2 tablespoons of unflavored gelatin softened in 1/4 cup of cold water
1 cup of fresh whipped cream
1 tablespoon of wine, such as sherry or madeira
to taste salt
1/2 cup of cured and cooked prosciutto, crumbled
2 cups of beef broth
1 cup of tomato sauce
1/2 teaspoon of hot paprika
1 1/2 tablespoons of unflavored gelatin softened in 1/4 cup of cold water
1 cup of fresh whipped cream
1 tablespoon of wine, such as sherry or madeira
to taste salt
In a saucepan, combine the prosciutto, beef broth, tomato sauce, and hot paprika
Bring to a simmer and let it thicken slightly
Add the softened gelatin and mix until fully dissolved
Allow to cool, stirring occasionally, until it reaches a consistency like egg white
Mix in the whipped cream and wine
Season with salt to taste
Pour into a mold or shape of your choice and refrigerate
To serve, dip the mousse in warm water for an instant, then invert onto a serving plate
Top with slices of cured prosciutto
In the center, place rolls of prosciutto filled with ingredients of your choice
Garnish with slices of fresh melon and, on the platter, arrange slices of prosciutto and salami, such as mortadella or ham
Serves 8 to 10 people.
