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A slightly different addition to the holiday table, this pate only takes minutes to make. It's also a good way of using up leftover ham.
200g cooked ham, finely diced
100g cream cheese
1 teaspoon Worcestershire sauce
100ml thickened cream
1 tablespoon mayonnaise
7g unflavoured gelatin
Extra time:3hours chilling ›
- Line an elongated mould or four individual ramekins with plastic wrap so that it hangs over the edges.
- In a food processor, combine ham, cream, cream cheese, Worcestershire sauce and mayonnaise. Process to a smooth consistency.
- Hydrate the gelatine according to the manufacturer's instructions. Add to the mixture and beat three seconds.
- Distribute the mixture in the mould(s). Cover with plastic wrap and chill at least 3 hours.
- Unmold and serve.
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