Horseradish Mousse

Number of Servings: 8-10

2 pkg. (4-oz.) lemon gelatin
6-oz. horseradish, drained
8-oz. heavy cream, whipped
2 C. boiling water
2 tsp. vinegar
1 tsp. salt

Add 2 C. boiling water to gelatin and stir 2 minutes until completely dissolved. Add salt and vinegar to gelatin. Refrigerate, stirring occasionally, until gelatin mixture is consistency of unbeaten egg whites. While gelatin is setting, whip heavy cream until stiff peaks form, drain horseradish and spray 6-cup mold with cooking spray. Whisk drained horseradish and whipped cream into gelatin. Pour into mold. Refrigerate at least 4 hours or until firm.