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  Lemon gelatin 3 Ounce (1 Package)
  Hot water 3⁄4 Cup (12 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cucumber 1 Medium
  Carrots 2 Medium, pared
  Ripe olive 1
  Chopped parsley 1 Tablespoon
  Grated onion 1 Teaspoon
  Dairy sour cream 8 Ounce (1 Carton)
  Watercress 3

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 841 Calories from Fat 403

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 26.3 g131.5%

Trans Fat 0 g

Cholesterol 117.9 mg39.3%

Sodium 2744.7 mg114.4%

Total Carbohydrates 103 g34.3%

Dietary Fiber 5.1 g20.3%

Sugars 90.8 g

Protein 15 g30.7%

Vitamin A 466.5% Vitamin C 83.6%

Calcium 35.9% Iron 12.9%

*Based on a 2000 Calorie diet

Cucumber Cream Mold Recipe