Mustard Ring Souffle

1. 1

   Beat eggs in top of double boiler.

2. 2

   Mix sugar and gelatine. Stir in mustard, turmeric and salt.

3. 3

   Add water and vinegar to eggs, then stir in sugar mixture and cook over boiling water until slightly thickened, stirring all of the time.

4. 4

   Cool until thick. Whip cream and fold into mixture.

5. 5

   Turn into 1 1/2-quart mold (sprayed with Pam) and chill until firm.

6. 6

   Stuffed eggs around it and olives in center of mold makes a pretty appetizer or brunch tray.

* Per serving · 4 servings · Values may vary.

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