|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Eggs||2 , separated|
|White pepper||1 Pinch|
|Prepared french mustard||1 Teaspoon|
|Prepared horseradish||2 Teaspoon|
|Crabmeat||1 Cup (16 tbs) (fresh, frozen or canned)|
|Lemon||1 , juiced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Finely chopped pimientos||4 Tablespoon|
1) In a bowl containing 1/2 cup of milk sprinkle the gelatine. Allow the gelatine to soften for about 5 minutes.
2) In a pan, add in the egg yolks. Beat well and add in the remaining milk, salt and pepper.
3) Place the pan over a low flame. When the ingredients start becoming hot, add in the softened gelatine. Cook this over a low flame for 5 minutes or till the gelatine dissolves completely. Do not allow the mixture to boil.
4) Let the mixture cool down slightly before transferring into the refrigerator to chill. It should resemble the consistency of an unbeaten egg white.
5) Meanwhile, in a bowl, add in the mustard, horseradish, crabmeat, lemon juice, celery and pimientos. Mix well.
6) Beat the egg whites to get a stiff consistency.
7) Gently fold in the crabmeat mixture and the beaten egg whites into the gelatine mixture.
8) Transfer the mixture into a greased 3-cup ring mould or individual moulds. Set the mould/s in the refrigerator to chill.
9) Once the Aspic becomes firm, unmould onto a serving plate.
10) Garnish the Chiffon Aspic with pimientos, if desired.