Categories: Appetizers, Salads, Meats, Fruits/nuts 
      Yield: 8 servings 
  
-----------------------------------MOUSSE----------------------------------- 
    1/2 lb Boiled ham, ground fine 
      2    Egg yolks 
      2 tb Dijon-style mustard 
      5    Eggs 
      2 c  Milk 
    1/2 c  Heavy cream 
      1 tb Port wine 
      1 tb Tomato paste 
           Freshly ground pepper 
           Kosher salt 
 
----------------------------------PEACHES---------------------------------- 
      8    Firm-ripe medium peaches 
      8 oz Pickled watermelon rind, 
           -drained, finely chopped 
           -(an 8 ounce jar) 
    1/2 c  Almonds, salted, toasted, 
           -blanched 
  
  Heat oven to 350F. 1. Combine ham, egg yolks and mustard in food processor 
  container fitted with steel blad. Process until blended. With machine 
  running, add whole eggs, one at a time. Add milk, cream, port, tomato paste 
  and pepper; process until completely blended. Taste and add salt if 
  necessary. 2. Ladle mixture, dividing evenly, into 8 lightly buttered 
  8-ounce custard cups. Place cups in roasting pan lined with double 
  thickness of newspaper. Ad hot water to pan to come halfway up sides of 
  cups.  Cover pan with aluminum foil. Bake in lower third of oven until 
  custards are just set, 35 to 40 minutes. (Be careful not to overbake.) 
  Remove custard cups from pan; cool completely on wire racks. 3. Blanch 
  peaches in boiling water for 1 minute.  Plunge into ice water to stop 
  cooking.  Peel, cut into quarters, discarding pits.  Cut the peaches into 
  thin slices. 4. Unmold mousses onto individual serving plates. Garnish with 
  peaches, watermelon rind, and almonds.