Cucumber Salad Mousse
|Unflavored gelatin||3 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Commercial sour cream||2⁄3 Cup (10.67 tbs)|
|Mayonnaise/Salad dressing||2⁄3 Cup (10.67 tbs)|
|Onion||1 1⁄2 Tablespoon, grated|
|Lemon juice||1 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Peel cucumbers, and cut in half lengthwise; scoop out and discard seeds.
Coarsely chop cucumbers, and place in container of an electric blender or food processor; process until smooth.
Set aside 2 3/4 cups puree.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over medium heat, stirring until gelatin is dissolved.
Combine sour cream, mayonnaise, onion, lemon juice, salt, and dillweed in a large bowl, mixing well; stir in 2 3/4 cups cucumber puree and gelatin, and set aside.
Beat whipping cream until thickened but not stiff; fold into cucumber mixture.
Pour mixture into 8 lightly oiled individual 1/2 cup molds; cover and chill until firm.
Unmold individual salads onto lettuce lined salad plates, and garnish each with cucumber slices, if desired.