Mustard Aspic

• (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)↗1 ounce

  about 1 tablespoon

• cold water1 cup
• white wine vinegar↗3⁄4 cup
• sugar↗1⁄4 cup
• dry mustard (Coleman's preferred)3 tablespoons

  (Coleman's preferred)

• mustard seeds2 tablespoons
• large eggs, beaten lightly↗4
• sweet paprika↗1 teaspoon
• heavy cream, well-chilled↗1 cup
• fresh parsley leaves, minced (fresh is best)↗1⁄3 cup

  (fresh is best)

Step-by-step instructions

1. 1

   Lightly oil a 5 to 6 cup ring mold.

2. 2

   Sprinkle the gelatin over the water in a small bowl and let it stand for about five minutes to soften.

3. 3

   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.

4. 4

   Stir in the softened gelatin, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved.

5. 5

   Transfer the pan to a larger bowl of ice and cold water, and stir the mixture until it is cold.

6. 6

   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.

7. 7

   Cover and chill mold for 4 hours, or until it is set.

8. 8

   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.