Red strawberries appear to float in this shimmering gelatine fruit salad atop a base of green grapes in a gelled sour cream sauce. Easy, but time consuming, you’ll save it for special occasions.
You may serve this as a dessert. Just omit the lettuce leaves and add fresh strawberries to the grape garnish.
Makes 1 6-cup mold. Preparation takes 30 minutes plus 2 hours chilling time.
Salads and Their Dressings, Section 2, Card 11
Strawberry and Grape Chantilly Mold
- 1 6- ounce package strawberry gelatine
- 2 cups boiling water
- 1 cup ice cubes
- 1 1/2 cups strawberries washed and stemmed
- 1 to 1 1/2 cups seedless grapes
- 1 tablespoon unflavored gelatine
- 1/3 cup cold water
- 1 cup sour cream
- 1 1/2 tablespoon lemon juice
- Grated peel from one lemon
- 1 tablespoon sugar
- Green leaf lettuce for garnish
- Grape clusters for garnish
In mixing bowl, stir the strawberry gelatine into boiling water until dissolved.
Add ice cubes; stir occasionally until melted.
Refrigerate until syrupy.
Gently stir strawberries into gelatine and spoon into tall 6-cup mold. Refrigerate until nearly set.
Start grape layer by dissolving the unflavored gelatine in a 1/3 cup water in a Pyrex mixing cup.
Put the cup in a pan of boiling water to melt the gelatine.
Combine sour cream, lemon juice, lemon peel, grapes, and melted gelatine. Stir well to thoroughly blend.
Spoon into mold over strawberry layer. Chill 2 hours.
Unmold on lettuce leaves. Garnish with additional grapes.