Overall Rating:

2 out of 5

Tasty, but it needs a kick, December 17, 2007
By ccsanton

"Just made spuma di prosciutto. Used a good breton ham, but was not impressed with the end result. I had a couple of problems. I was not sure about salting and ended up with a slightly bland spread. Definitely correctable. A richer, more savory ham would have been better. Getting the pate out of the form with the hot towel was impossible; ended up letting it sit in hot water for a bit. Once it was out of the mould, it looked pretty much like it did before chilling. In fact, when I cut into it, it crumbled. I wonder what could be adjusted to make for a firmer pate."

7 of 7 people found this review helpful.

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