Ham Mousse with Peaches

• 1/2 pound ham boiled, ground fine
• 2 each egg yolks
• 2 tablespoons prepared mustard dijonstyle
• 5 large eggs
• 2 cups milk
• 1/2 cup cream heavy
• 1 tablespoon port wine
• 1 tablespoon tomato paste
• 1 teaspoon black pepper freshly ground, or to taste
• 1 teaspoon salt kosher, or to taste
• 8 each peaches firmripe, medium
• 8 ounces watermelon pickled, rind , drained, finely chopped
• 1/2 cup almonds salted, toasted, blanched

1. Heat oven to 350F (180C).
2. Combine ham, egg yolks and mustard in food processor container fitted with steel blad.
3. Process until blended.
4. With machine running, add whole eggs, one at a time.
5. Add milk, cream, port, tomato paste and pepper; process until completely blended.
6. Taste and add salt if necessary.
7. Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups.
8. Place cups in roasting pan lined with double thickness of newspaper.
9. Add hot water to pan to come halfway up sides of cups.
10. Cover pan with aluminum foil.
11. Bake in lower third of oven until custards are just set, 35 to 40 minutes.
12. Remove custard cups from pan; cool completely on wire racks.
13. Blanch peaches in boiling water for 1 minute.
14. Plunge into ice water to stop cooking.
15. Peel, cut into quarters, discarding pits.
16. Cut the peaches into thin slices.
17. Unmold mousses onto individual serving plates.
18. Garnish with peaches, watermelon rind, and almonds.

ham, egg yolks, eggs, milk, cream heavy, port wine, tomato paste, black pepper, salt, peaches, watermelon, almonds

Taken from recipeland.com/recipe/v/ham-mousse-peaches-38338 (may not work)