Brandy Ham Mousse

Preparation:

Preparation: Cut the cooked ham and 200 g of the raw ham into small pieces and put them in the mincer, passing them 2 times. Collect the mixture in a bowl. With the butter, flour and warm milk, prepare a thick béchamel which you will flavor with a pinch of salt. Whip the cream until stiff. Add the brandy, cream, chopped ham and finally the gelatin to the prepared sauce. Mix everything carefully. Pour the mixture into a pudding mold or a box mould: put in the fridge until the mousse is well firmed. Turn it out of the mold and decorate it with the remaining raw ham, forming rosettes with the slices.