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