MUSTARD MOUSSE FOR HAM
Steps:
- Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
- Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
- Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture.
- Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight.
- Serve with ham.
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