Mustard Mousse

1. 1

   Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.

2. 2

   In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.

3. 3

   Add the softened gelatin mixture.

4. 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. 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. 6

   When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.

7. 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. 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.

* Per serving · 4 servings · Values may vary.

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