Cucumber Cream Mold Recipe
Ingredients
| Lemon package | 1 | |
| Hot water | 3/4 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 medium-size cucumber | ||
| 2 medium-size carrots, pared | ||
| Ripe olive | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Onion | 1 Teaspoon, grated | |
| Dairy sour cream | 1 Carton (1l) | |
| Watercress | ||
Directions
1. Dissolve gelatin in hot water in medium-size bowl; stir in cold water, lemon juice, salt and pepper. Spoon a thin layer into 4-cup mold or bowl; set mold in larger pan of ice and water to speed setting. Chill until just beginning to be sticky-firm. (Keep the remaining gelatin at room temperature.)
2. Slice half of the cucumber very thin; arrange the slices, overlapping, in ring on sticky-firm gelatin in mold. Cut 5 thin slices from a carrot and 1 slice from ripe olive; arrange in center of cucumber ring to make a flower design. Carefully spoon in another thin layer of gelatin; let set until sticky-firm.
3. Pare and chop remaining cucumber and grate carrots into small bowl. Stir in parsley and onion, then sour cream; fold into remaining gelatin. Spoon over chilled gelatin in mold; remove from ice-chill until firm.
4. Unmold it by first loosening around the edge with a thin-blade knife, then dipping quickly in and out of a pan of hot water. Invert onto serving plate; garnish with watercress.
2. Slice half of the cucumber very thin; arrange the slices, overlapping, in ring on sticky-firm gelatin in mold. Cut 5 thin slices from a carrot and 1 slice from ripe olive; arrange in center of cucumber ring to make a flower design. Carefully spoon in another thin layer of gelatin; let set until sticky-firm.
3. Pare and chop remaining cucumber and grate carrots into small bowl. Stir in parsley and onion, then sour cream; fold into remaining gelatin. Spoon over chilled gelatin in mold; remove from ice-chill until firm.
4. Unmold it by first loosening around the edge with a thin-blade knife, then dipping quickly in and out of a pan of hot water. Invert onto serving plate; garnish with watercress.
Chef
