Mustard Mousse

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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.