Beating partially-set gelatin will give it a mousse-like texture.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Molded Corned Beef Salad
6 oz. pkg. lemon gelatin
2 cups boiling water
1 cup salad dressing or mayonnaise
2 Tbsp. prepared horseradish
2 Tbsp. prepared mustard
One half cup diced celery
One fourth cup died green pepper
One half cup diced onion
Three hard cooked eggs, chopped
12 oz. can corned beef, flaked
Dissolve gelatin in boiling water; pour into freezer tray and refrigerate until firm around edges. Blend salad dressing, horseradish and mustard with rotary beater or blender. In a large bowl, beat gelatin until fluffy. Fold in remaining ingredients; pour into one and one-half quart ring mold.