Mustard Mousse For Ham 5 Recipes

MUSTARD MOUSSE

Steps:

• Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.
• In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.
• Add the softened gelatin mixture.
• Place the saucepan over moderate heat and cook, stirring constantly, until the mixture begins to thicken;do not allow the mixture to boil.
• Refrigerate until the mixture is thickened and almost set, stirring occasionally with a rubber spatula to determine thickness (the mixture should make soft mounds when scooped up and dropped from the spatula). Meanwhile, oil a 4-cup mold and set it aside.
• When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.
• Pour the mousse into the prepared mold, cover with plastic wrap and refrigerate for several hours or overnight to set. May be refrigerated up to 3 days.
• To unmold, run the tip of table knife around the edges of the mold, dip the bottom of the mold in warm water and invert onto a serving platter. I use a Tupperware mold, so it just slips right out.

MUSTARD MOUSSE FOR HAM

Steps:

• 1. Sprinkle gelatin into lemon juice to soften.
• 2. Into heavy saucepan, put eggs, sugar, mustard, salt, vinegar, water, and blend.
• 3. Add gelatin mixture.
• 4. Cook over medium heat, stirring constantly, until thickened but do not boil.
• 5. Chill until thickened but not set.
• 6. Fold in whipped cream and parsley (if using).
• 7. Pour into mold or bowl and chill until set.

MUSTARD SAUCE FOR HAM

Steps:

• In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

MUSTARD MOUSSE FOR HAM [5]

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.