Mustard Aspic Recipes

MUSTARD ASPIC

Mustard Aspic image

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

Ingredients

1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
1 cup cold water
3/4 cup white wine vinegar
1/4 cup sugar
3 tablespoons dry mustard (Coleman's preferred)
2 tablespoons mustard seeds
4 large eggs, beaten lightly
1 teaspoon sweet paprika
1 cup heavy cream, well-chilled
1/3 cup fresh parsley leaves, minced (fresh is best)

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

MUSTARD ASPIC

Mustard Aspic image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 10 to 12

Number Of Ingredients 10

Ingredients

1 envelope (about 1 tablespoon) of unflavored gelatin
1 cup cold water
3/4 cup white-wine vinegar
1/4 cup sugar
3 tablespoons English-style dry mustard
2 tablespoons mustard seeds
4 large eggs, beaten lightly
1 teaspoon sweet paprika
1 cup well-chilled heavy cream
1/3 cup minced fresh parsley leaves

Steps:

In a small bowl sprinkle the gelatin over the water and let it stand. In a metal bowl set over a saucepan of barely simmering water whisk together the vinegar, the sugar, the mustard, the mustard seeds, and the eggs, cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer, and remove the bowl from the heat. Stir in the gelatin mixture, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved, transfer the bowl to a larger bowl of ice and cold water, and stir the mixture until it is cold. In a bowl beat the cream until it holds stiff peaks, fold it into the egg mixture with the parsley until the mixture is combined well, and pour the mixture into a lightly oiled 5- to 6-cup ring mold. Chill the aspic, covered, for 4 hours, or until it is set. Dip the ring mold in hot water, run a knife around the edges of the aspic, and invert the aspic onto a serving plate. Serve the aspic with cold poached salmon, shrimp, crab, or chicken.

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