Joyce Brown's Cavier Mousse
This is an easy and great appetizer to serve for any special occasion.
Ingredients:
1 jar (4 oz) red caviar
1 envelope of Knox unflavored gelatine
1/4 cup cold water
2 Tablespoons grated onion
1 Tablespoon lemon juice
1/2 teaspoon salt
1 cup sour cream
1 cup heavy cream, whipped
Directions:
Set aside one tablespoon caviar for garnish. Press remaining caviar through a fine sieve with the back of a large spoon.
Soften gelatine in cold water in a small saucepan for five minutes. Dissolve over low heat. Cool slightly.
Combine sieved caviar, onion, lemon juice, salt and sour cram in a medium bowl; blend well. Stir in gelatine. Fold in whipped cream. Turn out into an oiled 4-cup mold. Chill until firm.
To serve, unmold onto a chilled plate. Garnish with reserved caviar. Serve with Melba toast. Makes about 4 cups.
This is an easy and great appetizer to serve for any special occasion.
Ingredients:
1 jar (4 oz) red caviar
1 envelope of Knox unflavored gelatine
1/4 cup cold water
2 Tablespoons grated onion
1 Tablespoon lemon juice
1/2 teaspoon salt
1 cup sour cream
1 cup heavy cream, whipped
Directions:
Set aside one tablespoon caviar for garnish. Press remaining caviar through a fine sieve with the back of a large spoon.
Soften gelatine in cold water in a small saucepan for five minutes. Dissolve over low heat. Cool slightly.
Combine sieved caviar, onion, lemon juice, salt and sour cram in a medium bowl; blend well. Stir in gelatine. Fold in whipped cream. Turn out into an oiled 4-cup mold. Chill until firm.
To serve, unmold onto a chilled plate. Garnish with reserved caviar. Serve with Melba toast. Makes about 4 cups.