Mousse Of Ham And Bechamel

Preparation:

Preparation: Place a rectangular mold in the refrigerator and let it cool. Finely chop the ham and pass it in the blender until you get a very fine puree. Pour the mixture into a bowl, add half the wine a little at a time, stirring constantly. Then add, little by little, four tablespoons of gelatin, cooled but still liquid, making sure that it mixes well. Stirring vigorously, add the cream little by little until you get a light froth. Mix the remaining jelly with the other half of wine and mix well until the jelly begins to thicken. Add the béchamel and the olives. Then pour part of the jelly into the mould, so as to form a layer about 1 cm thick on the bottom. Put the mold back in the fridge and, when the jelly has solidified, pour in the ham mousse, taking care, however, to leave it slightly detached from the walls of the mould. Level the surface of the mousse, pour the remaining jelly over it and put it back in the fridge for about an hour before serving. To unmold the ham mousse, just immerse the mold in hot water for a few seconds and then turn it upside down onto a serving plate.