This classic Cucumber Mold is a nostalgic favorite that combines the crisp freshness of cucumbers with the rich tang of mayonnaise and a sharp kick from horseradish. The addition of grated onion adds a subtle pungency, while gelatin provides a unique, delicate structure that sets when chilled. Topped with whipped heavy cream, this dish offers a luxurious, silky texture that melts in your mouth. It is a perfect make-ahead appetizer or side dish for summer picnics, potlucks, or holiday gatherings. The vibrant green color and refreshing flavor profile make it a standout addition to any buffet table, offering a cool contrast to heavier, warm dishes.
Cucumber Mold
Description
This classic Cucumber Mold is a nostalgic favorite that combines the crisp freshness of cucumbers with the rich tang of mayonnaise and a sharp kick from horseradish. The addition of grated onion adds a subtle pungency, while gelatin provides a unique, delicate structure that sets when chilled. Topped with whipped heavy cream, this dish offers a luxurious, silky texture that melts in your mouth. It is a perfect make-ahead appetizer or side dish for summer picnics, potlucks, or holiday gatherings. The vibrant green color and refreshing flavor profile make it a standout addition to any buffet table, offering a cool contrast to heavier, warm dishes.Ingredients
Directions
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Peel the cucumbers and scoop out the seeds with a spoon.
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Place the cucumber flesh in a food processor and blend until it forms a fine, smooth pulp.
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In a small saucepan, combine the water and gelatin.
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Heat over low heat, stirring constantly, until the gelatin is completely dissolved.
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Remove the saucepan from the heat and let the mixture cool to room temperature.
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In a large mixing bowl, combine the cooled gelatin mixture, mayonnaise, horseradish, grated onion, salt, and white pepper.
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Stir in the blended cucumber pulp until well combined.
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Refrigerate the mixture for about 20-30 minutes, stirring occasionally, until it begins to thicken slightly.
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In a chilled bowl, beat the heavy cream until it forms soft peaks.
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Gently fold the whipped cream into the cucumber mixture, being careful not to deflate it.
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Pour the mixture into a greased mold or ring mold.
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Refrigerate for at least 3 hours, or until completely set.
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To serve, dip the bottom of the mold in warm water for a few seconds to loosen, then invert onto a serving plate.
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Garnish with fresh cucumber slices or dill if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 864.9kcal
- % Daily Value *
- Total Fat 89.3g138%
- Saturated Fat 23.1g116%
- Cholesterol 78.6mg27%
- Sodium 5257.4mg220%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 1.0g4%
- Sugars 4.2g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
