200 g OF SLICED COOKED HAM
200 g OF MASCARPONE
1. Put the ham in the bowl with the ultrablade and blend it for 10 seconds at speed 7.
2. Add the mascarpone and blend it for 30 seconds at speed 6.
3. Put the mixture in a container and leave it in the refrigerator for around 30 minutes. Serve the mousse on sticks of celery or leaves of endive or radicchio. For better presentation, put the mousse in a piping bag.