Mustard mould

There are many stories to be told about moulded salads, but in Upington, no dinner, festival or anything that was worth celebrating ever went without one!

8–10

Serves Preparation time 10 minutes, plus 4 hours’ setting time Cooking time 5–12 minutes

YOU NEED

• 1 tablespoon (15 ml) gelatine powder

• 250 ml water

• 4 eggs

• ½ cup (125 ml) vinegar

• 175 ml sugar

• 1 tablespoon (15 ml) mustard powder

• 2 ml turmeric

• 1 ml salt

• 250 ml cream

THIS IS HOW

Sprinkle the gelatine over 50 ml of the water and let it stand for 1 minute. Beat together the eggs, the remaining 200 ml water, vinegar, sugar, mustard, turmeric and salt in a medium-sized saucepan. Over a low heat, stir with a wire whisk to create a thick, creamy mixture; this takes 3–4 minutes. Under no circumstances should it boil as this will result in curdling. If you feel nervous, you can beat the mixture over a saucepan containing boiling water – just make sure that the bowl does not come into contact with the water. This method usually takes 10–12 minutes. Remove the cooked mixture from the heat and transfer it to a clean mixing bowl. Add the soaked gelatine while the mustard mixture is warm and stir until the gelatine has melted. Cover the surface with clingfilm – ensure that the plastic comes into direct contact with the mixture – and let it cool down to room temperature.

Use non-stick food spray to coat an 18 cm plastic mould or cake tin of your choice. Whip the cream to stiff peak stage. Use a large metal spoon to fold the cream into the cooled mustard mixture. Pour the mixture into the prepared mould and place it in the fridge for 3–4 hours to set. Plunge the mould into boiling water, then turn it out on a salad plate and garnish with fresh herbs before serving. >