Total Time
40mins
Prep 20 mins
Cook 20 mins

A wonderful accompaniment, to Easter ham, or anything else that would be complimented by a light mustard-y flavor and an attractive presentation. For a sit-down meal, you might also prepare this in small, individual cups or molds. Adapted from Cookery For Entertaining.

Ingredients Nutrition

Directions

  1. Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.
  2. In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.
  3. Add the softened gelatin mixture.
  4. Place the saucepan over moderate heat and cook, stirring constantly, until the mixture begins to thicken;do not allow the mixture to boil.
  5. Refrigerate until the mixture is thickened and almost set, stirring occasionally with a rubber spatula to determine thickness (the mixture should make soft mounds when scooped up and dropped from the spatula). Meanwhile, oil a 4-cup mold and set it aside.
  6. When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.
  7. Pour the mousse into the prepared mold, cover with plastic wrap and refrigerate for several hours or overnight to set. May be refrigerated up to 3 days.
  8. To unmold, run the tip of table knife around the edges of the mold, dip the bottom of the mold in warm water and invert onto a serving platter. I use a Tupperware mold, so it just slips right out.

Reviews

(2)
Most Helpful

This is an excellent mousse that tastes just great with ham. My aunt made this years ago and I am now obligated to make it every Christmas. It has a really nice flavor and consistancy to it, and it is really easy to make

caward_az December 23, 2006

My mom tasted a molded mustard at a party and wanted to make it herself. I found this recipe for her and she made it for Easter to go with the ham. I love mustard, so I thought it was wonderful; everyone else thought it was great as well. Thanks for the recipe!

flower7 April 18, 2006

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