Ingredients matter. They have to be fresh. We made a seafood moussseline early in the challenge with the scallops from the freezer and some processed crab. It was edible, and the potential was there, but just didn’t have the freshness needed for that type of dish.

A couple weeks later I bought some pig trotters and neck bones and made a version of head cheese (above). We used Fergus Henderson’s recipe (The Whole Beast: Nose to Tail Eating). We had done his jellied rabbit for Easter and knew where this was going. The stock became very happy. The trotters didn’t provide much meat, but the necks made up for that. The half batch fit nicely in one of my earthenware bowls from pottery class. The gel was perfect.

Our first meal with this chilled porky goodness was a wonderful summer dinner with fresh gazpacho and mozzarella. It’s been the appetizer of choice all week long.

I haven’t given up on a seafood mousseline. I intend to make it with very fresh ingredients next time and stuff in casings for a seafood sausage.