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Mustard Mousse Recipe

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This recipe for Mustard Mousse, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Villa
Added: Friday, April 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope unflavored gelatin
c. lemon juice
4 eggs
c. sugar
3 tbl. Dijon-style mustard
tsp. salt
c. cider vinegar
c. water
pint whipping cream, whipped
2 tbl. Chopped parsley

Directions:
Directions:
n a small bowl, sprinkle gelatin over lemon juice and let stand 5 minutes to soften. In a medium saucepan, mix eggs. Add sugar, mustard, salt, vinegar and water. Beat until blended. Add gelatin mixture. Stir constantly over moderate heat until mixture begins to thicken; do not boil. Refrigerate until mixture is thickened gelatin mixture. Pour into prepared mold. Cover with plastic wrap. Refrigerate several hours or overnight. May be refrigerated up to 3 days.

To unmold, run the tip of a table knife around the edges of mold, dip bottom of mold in warm water and invert onto platter.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Sweet and tart, this mold brings out the flavor of beef, pork or ham.

 

 

 

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