Mustard Aspic

Directions

1. 1
   In a small bowl sprinkle the gelatin over the water and let it stand.
2. 2
   In a metal bowl set over a saucepan of barely simmering water whisk together the vinegar, the sugar, the mustard, the mustard seeds, and the eggs, cook the mixture, whisking constantly, until it registers 160F.
3. 3
   on a candy thermometer, and remove the bowl from the heat.
4. 4
   Stir in the gelatin mixture, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved, transfer the bowl to a larger bowl of ice and cold water, and stir the mixture until it is cold.
5. 5
   In a bowl beat the cream until it holds stiff peaks, fold it into the egg mixture with the parsley until the mixture is combined well, and pour the mixture into a lightly oiled 5- to 6-cup ring mold.
6. 6
   Chill the aspic, covered, for 4 hours, or until it is set.
7. 7
   Dip the ring mold in hot water, run a knife around the edges of the aspic, and invert the aspic onto a serving plate.
8. 8
   Serve the aspic with cold poached salmon, shrimp, crab, or chicken.