Fresh Cucumber Mold
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄2 Cup (8 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Prepared horseradish||2 1⁄2 Tablespoon|
|Grated onion||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Thinly sliced cucumbers||4|
Soften gelatin in 1/2 cup water, and place over hot water to dissolve.
Pare cucumbers, cut in half lengthwise, and remove seeds.
Chop cucumbers and whirl in blender to make a smooth puree.
Measure 3 cups puree and combine with sour cream, mayonnaise, horseradish, onion, salt, and white pepper.
Stir in the dissolved gelatin.
Chill until thickened (about 45 minutes).
Fold in whipped cream.
Turn into a lightly oiled 1 1/2-quart salad mold.
Chill at least 4 hours or until set.
Unmold and garnish with thinly sliced cucumbers and watercress.