- 1 pack [1 tablespoon / 15 mL] unflavored gelatine
- 1/4 cup [60 mL] cold water
- 1 cup [250 mL] boiling water
- 1 pack dry vegetable soup mix
- 4 1/2 ounces [128 mL] cream cheese, softened
- 1 cup [250 mL] mayonnaise
- 1/2 cup [125 mL] chopped shallots
- 1/2 teaspoon [2.5 mL] curry powder
|
- Sprinkle gelatine over cold water.
- Pour in boiling water, stirring occasionally to dissolve gelatine.
- Stir in vegetable soup mix; leave to cool to room temperature.
- Into a clean bowl, mix softened cream cheese and mayonnaise.
- Mix in chopped shallots and curry powder.
- Well mix into cooled gelatine mixture.
- Spoon into a lightly oiled 4-cup [1-L] mold.
- Refrigerate until set, for at least 2 hours.
- Unmold.
- Serve.
|
