Appetizer Madrilene Cups Recipe
Ingredients
| 1 envelope unfavored gelatin | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 1 chicken-bouillon cube | ||
| 1 can (12 ounces) madrilene | ||
| Radishes | 6 Small, thinly sliced | |
| Cucumber | 1 Small, thinly sliced | |
| 1 medium-size carrot, pared and thinly sliced | ||
| 6 thin slices of lime | ||
Directions
1. Soften gelatin in 1 cup of the water in small saucepan; add bouillon cube. Heat, stirring constantly, until gelatin and cube are dissolved.
2. Remove from heat; stir in remaining 1/2 cup water and madrilene; chill 1 hour, or until syrupy.
3. Place six 6-ounce custard cups or molds in a shallow pan of ice and water. Spoon 1 tablespoon syrupy gelatin into each cup; let set until just beginning to be sticky-firm, then arrange a layer of sliced radishes, overlapping, in gelatin. Carefully spoon in 2 tablespoons more syrupy gelatin, and again let set until sticky-firm.
4. Repeat, making a layer of cucumber slices and 2 tablespoons syrupy gelatin, then one of carrot slices and 3 tablespoons syrupy gelatin for each. Remove from pan of ice and water; chill until firm.
5. Unmold onto serving dishes; garnish each with a twisted slice of lime.
2. Remove from heat; stir in remaining 1/2 cup water and madrilene; chill 1 hour, or until syrupy.
3. Place six 6-ounce custard cups or molds in a shallow pan of ice and water. Spoon 1 tablespoon syrupy gelatin into each cup; let set until just beginning to be sticky-firm, then arrange a layer of sliced radishes, overlapping, in gelatin. Carefully spoon in 2 tablespoons more syrupy gelatin, and again let set until sticky-firm.
4. Repeat, making a layer of cucumber slices and 2 tablespoons syrupy gelatin, then one of carrot slices and 3 tablespoons syrupy gelatin for each. Remove from pan of ice and water; chill until firm.
5. Unmold onto serving dishes; garnish each with a twisted slice of lime.
Chef
