Mustard mousse
Versatile and gentle as a savoury side for many vegetable or fish dishes; variable too: just use different varieties of prepared mustard. If ‘bits’ are tolerated – serve sprinkled with fresh chives or dill.
Ingredients
- 2 shallots, finely chopped
- 1 tbsp fresh tarragon leaves, shredded
- 150 ml wine
- 1 tbsp peppercorns
- ½ sachet powdered gelatin
- 4 egg yolks
- 3 tbsp grainy Dijon mustard
- 200 ml whipping cream, whipped
Method
- In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
- In a saucepan, bring wine, peppercorns, shallots and tarragon leaves to the boil. Cook, uncovered, until liquid is reduced to 100 ml. Remove from heat, pass reduced liquid through a fine-meshed sieve, set liquid aside.
- Place a metal bowl over a hot water bath. Add egg yolks and reduced liquid, whisk until creamy, pale and fluffy (several minutes). Dissolve gelatin and add to egg mixture while whisking. Remove from water bath, add mustard, mix well. Set aside to let cool to room temperature, stirring occasionally. Fold in whipped cream, refrigerate for several hours (or overnight) until set.