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Caviar Crowned Mould

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  Cottage cheese 1 Cup (16 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Dry white wine 1⁄4 Cup (4 tbs), chilled
  Hard cooked eggs 3
  Caviar 2 Ounce (1 Jar, Red Or Black)
  Green onions 3 , finely chopped
  Lemon slices 3
  Pumpernickel bread/Rye bread 4 , thinly sliced

In blender or food processor, combine cottage cheese, sour cream, lemon juice, Worcestershire sauce and seasoned salt.
Process until smooth, 10 to 20 seconds.
In a small saucepan, sprinkle gelatin over wine; let stand for 3 to 4 minutes to soften.
Stir over low heat until gelatin dissolves.
Gradually stir dissolved gelatin mixture into cottage cheese mixture.
Pour into a 9- or 10-inch quiche pan or springform pan.
Refrigerate until firm, 4 to 6 hours.
Finely chop hard-cooked eggs; set aside.
Invert firmly set mold onto a large round platter; remove pan.
Spoon caviar in a 1-inch ring around outer edge on top of mold.
Spoon chopped eggs in a 1-1/2-inch ring inside caviar ring.
Cover remaining surface with chopped onions.
Garnish center with lemon slices.

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Caviar Crowned Mould Recipe