Mustard Mousse
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 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
directions
- 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.
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