Cups of Ham

Preparation:

Preparation: Melt the butter in a saucepan, add the flour, mix and slowly pour in the cold broth. Let it simmer for 10 minutes, stirring. Salt, pepper and perfume with a pinch of nutmeg. Remove from the heat and let it cool. Cut the ham, blend it and add it to the sauce. Mix carefully and place in the refrigerator for half an hour. Prepare the jelly according to the package instructions. Perfume it with Marsala and boil it more than indicated so that it reduces more. Pour a level spoonful into each of the eight individual moulds, wet with cold water and dry. Place a small flower made from a carrot slice on the bottom of each one and on the sides two icing-cut 'leaves' from the gherkins. Let it harden in the refrigerator. As soon as the gelatin has solidified, add a second spoonful and put it back in the fridge. In the meantime, work the ham cream until it is soft and frothy. Whip the cream and fold it into the mixture. Divide this mousse into the various molds and keep in the fridge. Turn them out onto as many lettuce leaves, arrange them on a serving plate. Accompanying wines: Valcalepio Bianco DOC, Trebbiano Di Romagna DOC, Lizzano Bianco DOC.