Best Mustard Mousse Recipes

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

MUSTARD MOUSSE FOR HAM

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.

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 MOUSSE FOR HAM

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.

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.

MUSTARD MOUSSE

Steps:

• Beat 4 eggs add sugar mustard vinegar and salt. Soak gelatine in 1/2 cup of water,(a few minutes) then add to egg mixture. Cook for about 12 minutes in a double boiler. (until thick) let cool. Whip the whipping cream until stiff then fold into cooled egg mixture. Spray pan or ring mold and chill a few hours. Serve with ham!