Mustard Aspic

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
• 1 cup cold water
• 3/4 cup wine vinegar
• 1/4 cup sugar
• 3 tablespoons dry mustard (coleman's preferred)
• 2 tablespoons mustard seeds
• 4 large eggs, beaten lightly
• 1 teaspoon sweet paprika
• 1 cup heavy cream, well-chilled
• 1/3 cup fresh parsley leaves, minced (fresh is best)

Recipe

• 1 lightly oil a 5 to 6 cup ring mold.
• 2 sprinkle the gelatin over the water in a small bowl and let it stand for about five minutes to soften.
• 3 whisk together the vinegar, the sugar, the mustard, the mustard seeds, and the eggs in the top of a double boiler over barely simmering water, cooking, whisking constantly, until it registers 160f on a candy thermometer, and remove from the heat.
• 4 stir in the softened gelatin, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved.
• 5 transfer the pan to a larger bowl of ice and cold water, and stir the mixture until it is cold.
• 6 whip the cream to stiff peaks, fold into the egg mixture with the parsley until the mixture is combined well, and pour the mixture into prepared mold.
• 7 cover and chill mold for 4 hours, or until it is set.
• 8 to unmold, dip the ring mold briefly in hot water, run a knife around the edges of the aspic, and invert the aspic onto a serving plate.