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Wild Violet Gelatin Mould

Foreign.Taste's picture
Ingredients
  Unflavored gelatin 2 Tablespoon
  Cold water 1 Cup (16 tbs)
  Boiling water 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Cucumber 1 Cup (16 tbs), sliced
  Radishes 1⁄2 Cup (8 tbs), sliced
  Carrot 1 Cup (16 tbs), shredded
  Violet blossoms 1 1⁄2 Cup (24 tbs)
Directions

Soften gelatin in cold water, then add boiling water.
Stir well, then add sugar, salt and lemon juice.
Mix well.
Chill until slightly thickened.
Add remaining ingredients and pour into mold.
Chill until firm.
Unmold on bed of lettuce.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Ingredient: 
Vegetable

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 4

% Daily Value*

Total Fat 0.5 g0.78%

Saturated Fat 0.12 g0.62%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 689.1 mg28.7%

Total Carbohydrates 284 g94.7%

Dietary Fiber 159.7 g638.9%

Sugars 61.7 g

Protein 80 g159.6%

Vitamin A 430.4% Vitamin C 124%

Calcium 12% Iron 46.9%

*Based on a 2000 Calorie diet

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Wild Violet Gelatin Mould Recipe