Tomato And Cheese Ribbon Loaf
|Unflavored gelatin||2 Tablespoon (2 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Sieved cottage cheese||3 Cup (48 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Minced parsley||2 Tablespoon|
|Minced scallions||2 Tablespoon, include some tops|
|White pepper||1⁄8 Teaspoon|
Prepare aspic and pour half into an ungreased 9"x5"x3" loaf pan; chill until tacky-firm; keep remaining aspic syrupy over tepid water.
Meanwhile, sprinkle gelatin over water and heat and stir over moderately low heat until dissolved.
Mix with remaining ingredients and chill quickly until syrupy either by setting in freezer or in a bowl of cracked ice.
Pour half of cheese gelatin on molded tomato aspic and chill until tacky; keep remaining cheese mixture syrupy over tepid water.
Add remaining tomato aspic to mold, chill until tacky, then top with remaining cheese gelatin.
Chill overnight until firm.
Slice about 1/2" thick and serve on crisp greens.
Good with a thin mayonnaise-type dressing.