Cooled And Refreshing Appetizer Molds
|For sour cream mold|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Caviar||8 Ounce (2 Jars, 4 Ounce Each, Use Either Red Or Black Or One Of Each)|
|Green onions with tops||4 , thinly sliced|
In a pan sprinkle gelatin over water and let stand 5 minutes to soften.
Heat, stirring, until gelatin is dissolved.
Add vinegar and sour cream and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Drain caviars separately in a fine wire strainer.
Garnish top of mold with caviar and onions, keeping each of the elements separate.
Guests spoon small portions on Melba toast or on unsalted wheat or rye crackers.