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.
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup lemon juice
- 4 eggs
- 3⁄4 cup sugar
- 3 tablespoons dijon-style mustard
- 1⁄2 teaspoon salt
- 1⁄2 cup cider vinegar
- 1⁄2 cup water
- 1⁄2 pint whipping cream, whipped
- 2 tablespoons parsley, chopped
- Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.
- In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.
- Add the softened gelatin mixture.
- Place the saucepan over moderate heat and cook, stirring constantly, until the mixture begins to thicken;do not allow the mixture to boil.
- 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.
- When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.
- 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.
- 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.
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
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!