Veltliner ham rolls with wild garlic cream cheese mousse

Ingredients

• 8 sheets of Veltliner ham
• 1200 g double cream cheese
• 200 g curd cheese
• 1/8 litre whipped cream
• 6 sheets of gelatine, soaked in cold water
• 20 g wild garlic, washed
• salt
• pepper
• cumin

Preparation

Cut the wild garlic into fine strips. Mix the cream cheese with the quark until smooth, whip the cream until stiff and fold into the quark mixture. Stir in the wild garlic strips and season with salt, pepper and caraway. Melt the softened gelatine in a small pan, add to some of the curd cheese mixture, mix everything together and stir quickly. Now chill for approx. 25 minutes. Place 4 sheets of ham on a piece of cling film, overlapping slightly, and spread half of the wild garlic mousse on top. Roll up into a log and place in the fridge for 2 hours. Repeat the process with the remaining ham. Finally, remove the mixture from the cling film and cut into the desired shape.

The apricot chutney is an excellent accompaniment!