“This is a Thanksgiving tradition. We always have a ham and serve this with it. I was dubious at first, but have loved it ever since I tasted it!” - by wilco
Ingredients
Adjust Servings
Original recipe yields 1 quart-sized mold
Directions
- 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.
Nutrition
Amount Per Serving (50 total)
- Calories
- 38 cal
- 2%
- Fat
- 2.4 g
- 4%
- Carbs
- 3.3 g
- 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"eu, mustard mousse!!! But give it a try and you'll be flabbergasted. Embarrassed to admit it but I ate almost the whole thing myself. So delicious! Pastor's wife from Africa said this is her family tr..." See moreadition at Thanksgiving as well (as mentioned by Wilco).... soooo good!"
Doughgirl8
"This was so good! I've been wanting to make it ever since I saw the recipe—but haven't had an occasion to cook a big ham to serve it with. We had it at Easter, and 6 adults and a couple of kids hardly..." See more made a dent in it. It's basically a mustard Bavarian cream. I put the leftovers in the freezer (mmm! Mustard "soufflé glacé"!) and maybe can figure out how to use it in a cold ham salad this summer. Next time, I’d reduce the sugar a bit, because I wanted it to be more tangy."
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