3 cups of dry white wine
6 cups of beef broth
6 tablespoons of unflavored gelatin
24 black olives, pitless, cut into slices
4 hard-boiled eggs, cut into thin slices
6 cups of cooked cured ham, lean, cut into pieces
3/4 cup of tomato extract
1 cup of butter or margarine at room temperature
2 cups of whipped heavy cream
3 cups of dry white wine
6 cups of beef broth
6 tablespoons of unflavored gelatin
24 black olives, pitless, cut into slices
4 hard-boiled eggs, cut into thin slices
6 cups of cooked cured ham, lean, cut into pieces
3/4 cup of tomato extract
1 cup of butter or margarine at room temperature
2 cups of whipped heavy cream
Combine the wine with 6 cups of beef broth
Place 2 cups of this mixture in a bowl
Sprinkle with gelatin and let it sit for a few minutes to soften
Put the remaining liquid in a saucepan, bring to a simmer over low heat, and whisk until the gelatin is fully dissolved
Whisk in the beef broth with gelatin, then refrigerate until slightly thickened
Chill a ring mold or 3-quart bowl by filling it with cold water, then wiping it dry
Assemble the mousse in the mold, allowing each layer to set before adding more
Decorate the top of the mousse with olive slices and egg slices
Secure the decorations with a little more gelatin and refrigerate until firm
Repeat this process one or two more times, depending on how thick you like your mousse
To unmold, dip the mold in hot water for a few seconds, then invert onto a serving plate
Serve chilled.
