Ingredients: 1 envelope unflavored gelatin
1/4 cup water
1 cup sour cream
2 tbsp mayonnaise
2 tbsp lemon juice
2 tsp grated onion
1/4 tsp sugar
1 dash hot pepper sauce
4 ounces caviar (lumpfish or white fish)
Salt, white pepper
1/2 cup sour cream for garnish (about)
Parsley sprigs
Toast rounds or unsalted crackers
Directions: Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds.
Date Posted: 18/08/2006 Rate :
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Lobster Bisque Dewey