- 2 tablespoons [30 mL] unflavoured gelatin
- 4 tablespoons [60 mL] cold water
- 1 cup [250 mL] boiling lean chicken broth
- 4 cups [1 L] chopped ham
- 4 heaping full tablespoons [60 mL] raisins
- 2 tablespoons [30 mL] Madeira wine
- 1 tablespoon [15 mL] prepared mustard
- 1 tablespoon [15 mL] prepared horseradish
- 1 cup [250 mL] whipped cream [35% m.s.g.]
- Red grape halves [to decorate]
- Thin cucumber slices soaked into salted water [to decorate]
- Freshly minced parsley [to decorate]
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- Soak gelatin into cold water.
- pour in boiling chicken broth, to melt gelatin.
- Into a food processor, arrange chopped ham, raisins, Madeira wine, mustard and horseradish.
- Motor running, pour in hot gelatin.
- Pour into a bowl.
- Fold in whipped cream; pour into an 8-inch [20-cm] springform pan.
- Refrigerate for 6 hours.
- To unmold, run a knife all around the pan.
- Remove the side of the pan.
- Unmold onto a serving plate.
- Serve, garnished with red grape halves, thin soaked cucumber slices and minced parsley.
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