Mustard Ring Souffle - cooking recipe

Ingredients

4 eggs
3/4 c. sugar
1 pkg. Knox unflavored gelatine
1 1/2 Tbsp. dry mustard
1/2 tsp. turmeric
1/4 tsp. salt
1 c. water
1 c. whipping cream
1/2 c. cider vinegar

Preparation

Beat eggs in top of double boiler.
Mix sugar and gelatine. Stir in mustard, turmeric and salt.
Add water and vinegar to eggs, then stir in sugar mixture and cook over boiling water until slightly thickened, stirring all of the time.
Cool until thick. Whip cream and fold into mixture.
Turn into 1 1/2-quart mold (sprayed with Pam) and chill until firm.
Stuffed eggs around it and olives in center of mold makes a pretty appetizer or brunch tray.