|Raspberry jelly||50 Gram|
|Potato||1 , boiled and diced|
|Apple||1 Small, diced|
|Gelatin||3 1⁄2 Ounce (1 Packet Or Sheet)|
|Cucumber||1⁄2 , diced|
|Pineapple slice||2 , diced (Fresh Or Tinned)|
|Salad leaves||2 , chopped|
|Green color||2 Drop|
Prepare the jelly according to the instructions on the packet.
Pour it into a wet mould and freeze.
Beat the frozen jelly with a fork to make crystal jelly.
Pour two tablespoons of cream over it and mix lightly, so that the cream is evenly distributed.
Put it back into the refrigerator or place over ice.
Put half the gelatine into a quarter cup of water to soak for five or six minutes.
Place on a low fire till it melts, stirring all the time to prevent burning.
Remove from the fire and set it aside to cool.
Mix the pineapple, potato, two tablespoons of mayonnaise, one tablespoon cream, half a teaspoon of salt and gelatine, and spread over the jelly.
Place the dish back in the refrigerator.
After fifteen minutes, prepare the next layer.
Prepare the remaining gelatine as before.
Mix the cucumber and apple with two tablespoons mayonnaise sauce, one tablespoon cream, green colouring, salt and gelatine.
Spread over the layer of pineapple and potato, which will have become firm in the meantime.
When serving, pass a knife along the sides of the mould to detach the salad.
Turn the contents into a flat dish.
If it sticks, give the mould a few light taps, and the salad will slip down easily.
Garnish with salad leaves.