Caviar Mousse

6 oz. red caviar
1/4 c. chopped parsley
1 tbsp. grated onion
1 tsp. grated lemon rind
1 pt. sour cream
1 c. heavy cream
1 env. unflavored gelatin
1/4 c. water
Freshly ground pepper

In large bowl combine caviar, parsley, onion and lemon rind. Stir sour cream into this mixture. In a separate bowl whip the heavy cream. Sprinkle gelatin over the water in saucepan and cook over low heat, stirring constantly until the gelatin is completely dissolved. This takes just a minute or two. Stir gelatin into the caviar and sour cream mixture. Fold in whipped cream and add pepper to taste. Line a 1-quart mold with plastic wrap and spoon mixture into mold. Chill overnight. To serve, unmold on lettuce and garnish with lemon slices. Serve with small pieces of pumpernickel bread.

Caviar Mousse printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.