Caviar Mold
Submitted by fornicole
A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.
YIELD
10 servingsPREP
20 minCOOK
0 minREADY
4 hrsFile this under vintage entertaining that deserves a serious comeback.
Sour cream warmed with unflavored gelatin gets blended with mayonnaise, lemon juice, grated onion, and a dash of hot sauce, then gently folded with rinsed caviar.
Pour it into a mold, chill for a few hours, and flip it onto a serving plate for a showpiece appetizer that looks like it came straight from a 1960s cocktail party in the Hamptons.
Top with a dollop of sour cream and a spoonful of reserved caviar, and let your guests swoon.
Chef Tips
- Rinse the caviar gently under cold water and shake off the excess; this removes excess salt without damaging the delicate eggs
- Grease the mold lightly so it releases cleanly when you flip it
- Individual mini molds make gorgeous plated appetizers if you’re doing a sit-down dinner
- Let the mold sit at room temperature for just 5 minutes before unmolding; a brief dip of the bottom in warm water helps it slide out perfectly
Ingredients
Directions
Sprinkle gelatin over water and let stand until softened.
Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well.
Place caviar in strainer and rinse carefully with cold water.
Shake strainer to remove excess water.
Reserve 1 tablespoon caviar.
Add remaining caviar to sour cream mixture, stirring gently.
Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours.
Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold.
Place some of reserved caviar on top of sour cream.
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