Tricolor Mousse

Preparation:

Preparation: Work 420 g of already softened butter with a whisk, then partially whip 210 g of cream. Dice the ham and blend it with the remaining cream. Brown the remaining 20 g of butter in a saucepan, add the cream of ham, add the brandy, salt and turn off the heat. When the mixture has cooled, work it with a whisk. Still working with the whisk, add 2 tablespoons of Porto. Incorporate one third of the butter (140 g) and one third of the semi-whipped cream (70 g) into the ham. Season with salt and put the foam in the fridge. Drain the tuna and put it in the blender; add the anchovy fillets and reduce everything to a cream. Put the mixture in a bowl, mix in 140 g of frothy butter and 70 g of semi-whipped cream, then put in the fridge. Toast the peppers in the oven at 200 degrees for 20 minutes then remove the black skin. Blend the seeded fillets together with the yolk and oil. Add the remaining butter and the remaining cream to the puree. Salt and put in the fridge. Soak the gelatine in water, squeeze it and dissolve it in 2 cups of water, add 1 tablespoon of Port wine and leave to cool; add it still liquid to the three compounds. Moisten a mold (or cover it with transparent film) and pour the ham mousse, level it, add the one with the peppers and finally the one with the tuna. Put in the fridge for 3 hours; unmold and serve with warm croutons.