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Categories:
unflavored gelatin cold water white wine vinegar sugar mustard seeds eggs sweet paprika heavy cream parsley
Viewed: 46 - Published at: 3 years agoIngredients
- 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)
Method
- 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.
