Ingredients:
4 eggs
3/4 cup sugar
2 tablespoons dry mustard ( I use Colman’s)
1 envelope gelatin
1/3 cup water
2/3 cup vinegar
1/4 teaspoon salt
1 cup whipping cream
Method:
Whisk the sugar and dry mustard together in the top of a double boiler to make certain there are no lumps. Add the vinegar and water and then the well beaten eggs.
Soak the gelatin in 1 T. cold water then melt over hot water.
Cook the egg/mustard mixture slowly in double boiler stirring constantly, adding gelatin when it becomes hot. Cook until creamy and thickened. Remove from heat, cool over ice cubes.
Rhubarb-Ginger Compote
Ingredients:
2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
Method:
Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.
Makes 2-1/2 cups
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
