Cooled And Refreshing Appetizer Molds Recipe
Ingredients
| Sour Cream Mold | ||
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1 Tablespoon | |
| Sour cream | 2 Cup (16 tbs) | |
| 2 jars (4 oz. each) red or black caviar (or use one of each) | ||
| 3 or 4 green onions, thinly sliced (including some tops) | ||
Directions
In a pan sprinkle gelatin over water and let stand 5 minutes to soften.
Heat, stirring, until gelatin is dissolved.
Add vinegar and sour cream and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Drain caviars separately in a fine wire strainer.
Garnish top of mold with caviar and onions, keeping each of the elements separate.
Guests spoon small portions on Melba toast or on unsalted wheat or rye crackers.
Heat, stirring, until gelatin is dissolved.
Add vinegar and sour cream and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Drain caviars separately in a fine wire strainer.
Garnish top of mold with caviar and onions, keeping each of the elements separate.
Guests spoon small portions on Melba toast or on unsalted wheat or rye crackers.
Chef
