Mustard Aspic

1. 1

   In a small bowl sprinkle the gelatin over the water and let it stand.

2. 2

   In a metal bowl set over a saucepan of barely simmering water whisk together the vinegar, the sugar, the mustard, the mustard seeds, and the eggs, cook the mixture, whisking constantly, until it registers 160F.

3. 3

   on a candy thermometer, and remove the bowl from the heat.

4. 4

   Stir in the gelatin mixture, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved, transfer the bowl to a larger bowl of ice and cold water, and stir the mixture until it is cold.

5. 5

   In a bowl beat the cream until it holds stiff peaks, fold it into the egg mixture with the parsley until the mixture is combined well, and pour the mixture into a lightly oiled 5- to 6-cup ring mold.

6. 6

   Chill the aspic, covered, for 4 hours, or until it is set.

7. 7

   Dip the ring mold in hot water, run a knife around the edges of the aspic, and invert the aspic onto a serving plate.

8. 8

   Serve the aspic with cold poached salmon, shrimp, crab, or chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.