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Cucumber Mold

Cucumber Mold recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 864.9
Dietary: Gluten-free
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
  • 5 md Cucumbers
  • 1/2 cup Water
  • 6 teaspoon Gelatin
  • 1 1/2 cup Mayonnaise
  • 2 1/2 tablespoon Horseradish
  • 2 tablespoon Onion, grated
  • 1 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1 cup Heavy cream
Directions
  1. 1
    Peel the cucumbers and scoop out the seeds with a spoon.
  2. 2
    Place the cucumber flesh in a food processor and blend until it forms a fine, smooth pulp.
  3. 3
    In a small saucepan, combine the water and gelatin.
  4. 4
    Heat over low heat, stirring constantly, until the gelatin is completely dissolved.
  5. 5
    Remove the saucepan from the heat and let the mixture cool to room temperature.
  6. 6
    In a large mixing bowl, combine the cooled gelatin mixture, mayonnaise, horseradish, grated onion, salt, and white pepper.
  7. 7
    Stir in the blended cucumber pulp until well combined.
  8. 8
    Refrigerate the mixture for about 20-30 minutes, stirring occasionally, until it begins to thicken slightly.
  9. 9
    In a chilled bowl, beat the heavy cream until it forms soft peaks.
  10. 10
    Gently fold the whipped cream into the cucumber mixture, being careful not to deflate it.
  11. 11
    Pour the mixture into a greased mold or ring mold.
  12. 12
    Refrigerate for at least 3 hours, or until completely set.
  13. 13
    To serve, dip the bottom of the mold in warm water for a few seconds to loosen, then invert onto a serving plate.
  14. 14
    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.

Keywords: cucumber, mold, salad, gelatin, horseradish, mayonnaise, chilled, appetizer, side dish, vegetarian, party food, retro, creamy, whipped cream, summer, picnic, onion
Read it online: https://www.chefs-mate.com/recipe/cucumber-mold/