Tangy Cucumber Jelly Recipe
Ingredients
| Unflavoured Gelatin- 1 envelope | ||
| Water | 3/4 Cup (16 tbs) | |
| Artificial sweetener | 1/4 Cup (16 tbs) | |
| Lime or Lemon Juice- 1/4 cup | ||
| Green Food Colouring- 3 or 4 drops | ||
| Cucumber- 1 medium-sized, peeled, grated and drained | ||
| Prepared Horseradish- 2 or 3 teaspoons | ||
| Buttermilk | 1/4 Cup (16 tbs) | |
| Crisp Lettuce- 1 cup, tore in pieces | ||
| Pimiento | 2 Tablespoon | |
| Capers | 2 Tablespoon | |
Directions
GETTING READY
1) In a saucepan, soak the gelatine in cold water until softened.
2) Heat the gelatine mixture to simmer and stir until gelatine dissolves.
MAKING
3) Add in sweetener, lime juice and colouring.
4) Pour the gelatine mixture in a bowl and cover.
5) Place the gelatine mixture in refrigerator, stirring occasionally until slightly thickened.
FINALIZING
6) In a blender, place together gelatine mixture, cucumber, horseradish and buttermilk.
7) Process the gelatine mixture until fluffy.
8) Spoon the gelatine mixture in 4 moulds and place in refrigerator until chilled.
SERVING
9) Unmould and serve over a small mixed salad if desired.
1) In a saucepan, soak the gelatine in cold water until softened.
2) Heat the gelatine mixture to simmer and stir until gelatine dissolves.
MAKING
3) Add in sweetener, lime juice and colouring.
4) Pour the gelatine mixture in a bowl and cover.
5) Place the gelatine mixture in refrigerator, stirring occasionally until slightly thickened.
FINALIZING
6) In a blender, place together gelatine mixture, cucumber, horseradish and buttermilk.
7) Process the gelatine mixture until fluffy.
8) Spoon the gelatine mixture in 4 moulds and place in refrigerator until chilled.
SERVING
9) Unmould and serve over a small mixed salad if desired.
Chef
