Ingredients:
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup lemon juice
4 eggs
3/4 cup sugar
3 tablespoons dijon-style mustard
1/2 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
1/2 pint whipping cream, whipped
2 tablespoons parsley, chopped
Directions:
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.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.