Mustard Aspic

Directions

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.