MUSTARD ASPIC
Serve this glistening gem as an accompaniment to cold poached salmon, shrimp, crab, ham or chicken. Posted in response to a recipe request.
Provided by Molly53
Categories European
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil a 5 to 6 cup ring mold.
- Sprinkle the gelatin over the water in a small bowl and let it stand for about five minutes to soften.
- 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.
- Stir in the softened gelatin, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved.
- Transfer the pan to a larger bowl of ice and cold water, and stir the mixture until it is cold.
- 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.
- Cover and chill mold for 4 hours, or until it is set.
- 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.
Nutrition Facts : Calories 160.8, Fat 12.4, SaturatedFat 6.2, Cholesterol 117.2, Sodium 40.4, Carbohydrate 8, Fiber 1, Sugar 5.6, Protein 5.1
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