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You are here: Home / Salads / Strawberry and Grape Chantilly Molded Salad

Strawberry and Grape Chantilly Molded Salad

March 13, 2019 by mgrc Leave a Comment

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

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Strawberry and Grape Chantilly Mold

Ingredients

Strawberry Layer

  • 1 6- ounce package strawberry gelatine
  • 2 cups boiling water
  • 1 cup ice cubes
  • 1 1/2 cups strawberries washed and stemmed

Grape Layer

  • 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

Instructions

  1. In mixing bowl, stir the strawberry gelatine into boiling water until dissolved.
  2. Add ice cubes; stir occasionally until melted.
  3. Refrigerate until syrupy.
  4. Gently stir strawberries into gelatine and spoon into tall 6-cup mold. Refrigerate until nearly set.
  5. Start grape layer by dissolving the unflavored gelatine in a 1/3 cup water in a Pyrex mixing cup.
  6. Put the cup in a pan of boiling water to melt the gelatine.
  7. Combine sour cream, lemon juice, lemon peel, grapes, and melted gelatine. Stir well to thoroughly blend.
  8. Spoon into mold over strawberry layer. Chill 2 hours.
  9. Unmold on lettuce leaves. Garnish with additional grapes.

Related

Filed Under: My Great Recipes, Salads Tagged With: Grapes, Jell-O, Molded Salad, Sour Cream, Strawberries

Previous Post: « Kitchen Kompanion from Lansing Christian Reformed Church 1963
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