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Madrilene Parfait

Tummy.Tucker's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Chicken bouillon cube 1
  Unflavored gelatine 1⁄4 Ounce (1 Envelope)
  Tomato juice 1 Cup (16 tbs)
  Celery salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Cottage cheese 1 1⁄2 Cup (24 tbs)
  Water 6 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1. In a saucepan, pour boiling water and add bouillon cube; stir until cubes dissolves.
2. In a bowl, take tomato juice and sprinkle gelatine; wait until the gelatine is soft.
3. Add the tomato gelatine mixture to the bouillon; stir to dissolve gelatin completely, if required place the saucepan briefly over low heat.
4. Season with celery salt and pepper.

MAKING
5. Place the saucepan in the refrigerator for chilling until the mixture is lightly thickened; stir occasionally.
6. In 4 small parfait glasses, divide and serve half of the jellied mixture.
7. Return the parfait glasses back into the refrigerator and chill until almost firm.
8. In a blender, put together cheese, water, lemon juice and salt; process until smooth.
9. Into each of the 4 glasses pour equal quantity of cheese mixture but save about 2 teaspoonfuls for garnish.
10. Spoon remaining jelly over top and chill until firm.

SERVING
11. Garnish with reserved cheese mixture and tiny parsley sprigs or with a small spoonful of black caviar (for non-weight-watchers)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Interest: 
Holiday, Quick, Healthy
Ingredient: 
Gelatin
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
4

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1 Comment

Oceanus's picture
Up till about 20 years ago there was a wonderful old inn, the Fitzwilliam, in the southern NH town of that name. They served a Madrilene Parfait that was quite a lovely appetizer, but it was marbled with sour cream rather than the cottage cheese called for here. Though I haven't tried this recipe, I believe it would work well and people would like it..