Mustard Aspic - cooking recipe

Ingredients

1 (1/4 ounce) envelope unflavored gelatin (about 1 tablespoon)
1 cup cold water
3/4 cup white wine vinegar
1/4 cup sugar
3 tablespoons dry mustard (Coleman's preferred)
2 tablespoons mustard seeds
4 large eggs, beaten lightly
1 teaspoon sweet paprika
1 cup heavy cream, well-chilled
1/3 cup fresh parsley leaves, minced (fresh is best)

Preparation

Lightly oil a 5 to 6 cup ring mold.
Sprinkle the gelatin over the water in a small bowl and let it stand for about five minutes to soften.
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.
Stir in the softened gelatin, the paprika, and salt and pepper to taste, stirring until the gelatin is dissolved.
Transfer the pan to a larger bowl of ice and cold water, and stir the mixture until it is cold.
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.
Cover and chill mold for 4 hours, or until it is set.
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.