1 tablespoon of lime juice
2 tablespoons of unflavored white gelatin
1 thin slice of onion
1/2 cup of hot water
1/2 teaspoon of salt
Pumpkin spice to taste
1 drop of green food coloring (optional)
1/2 cup of fresh parsley
2 cucumbers, peeled and seeded, cut in half
1/4 cup of dill leaves
1 cup of heavy cream whipped until stiff
1 tablespoon of lime juice
2 tablespoons of unflavored white gelatin
1 thin slice of onion
1/2 cup of hot water
1/2 teaspoon of salt
Pumpkin spice to taste
1 drop of green food coloring (optional)
1/2 cup of fresh parsley
2 cucumbers, peeled and seeded, cut in half
1/4 cup of dill leaves
1 cup of heavy cream whipped until stiff
Combine lime juice, gelatin, onion, water, salt, pumpkin spice, and food coloring in a blender
Blend for 1 minute
With the blender still running, add parsley, cucumber, and dill
Blend for an additional 3 seconds
Pour into a bowl and refrigerate until the mousse begins to thicken
If desired, place the bowl over a basin with ice and water to speed up the thickening process
Stir constantly until the mixture reaches the desired consistency (similar to raw egg whites)
When ready, mix in whipped heavy cream
Pour into 6 buttered molds and refrigerate until firm
Serve with a green salad and garnish with cucumber slices
Serves 6
Approximately 163 calories per serving.
