Mousse froide de Jambon au Foie Gras (Cold Ham Mousse with Foie Gras Shells)

Ingredients

• Mousse froide de Jambon
• Parfait de foie gras
• chicken gelée

Instructions

1. Fill a deep square dish half-way with cold ham Mousse and level the surface.
2. When the Mousse has set, lift shells of foie gras from a Parfait de foie gras with a spoon dipped in hot water and arrange them on top.
3. Cover the shells at once with succulent half-set chicken gelée and let it set.
4. To serve, embed the dish in a block of clear ice.