Preparation

Heat the cognac in a small pot and flame it so as to burn alcohol; then, turn the burner off and add sugar, warm the broth and the gelatine you have already soaked in cold water and squeezed. Stir until the gelatine has melted, pour in a flat-base baking tray and put it in the fridge for at least two hours , until it jellifies.

In the meanwhile, blend cooked ham and cream and add a little freshly grated nutmeg.

To serve, cut the gelatine into the shape you wish and, using a shovel, place it on the serving dish.

Finally, use the cooked ham mousse to form a quenelle and place it on the gelatine.
Garnish with mixed-leaf salad, that can be enriched with blueberries and hazelnuts.