The fruit and cheese in this dish make a light and refreshing main course salad for a summer luncheon or buffet table. The choice of fruit for the top decoration can be yours and you may like to use two or three different fruits.
1 teaspoon vegetable oil juice of
2 lemons made up to
18 fl. oz. with water
½ oz. gelatine dissolved in
2 tablespoons hot water
6 oz. black grapes, halved and seeded
6 oz. cream cheese
4 oz. cottage cheese, strained
5 fl. oz. sour cream
2 oz. gelatine dissolved in
1 tablespoons water
2 teaspoons grated orange rind
4 tablespoons orange juice
4 tablespoons white wine
1 teaspoon sugar
Using the teaspoon of oil, grease a 3-pint mould, turning it upside-down on kitchen paper towels to drain off any excess.
In a medium-sized mixing bowl, com-bine the lemon juice and water mixture with the dissolved gelatine. Pour about J-inch of the mixture into the mould and place it, and the remaining jelly , in the refrigerator to chill for 15 minutes, or until the jelly in the mould is set.
Remove the mould from the refriger-ator and arrange the grape halves, cut sides uppermost, over the surface of the jelly .
Remove the remaining jelly mixture from the refrigerator and pour about j-inch of it over the grapes. This layer, when set, will prevent the grapes from floating out of place when the remaining jelly is poured on.
Place the mould and remaining jelly mixture in the refrigerator for 30 minutes, or until the grapes are firmly held and the jelly mixture is on the point of setting.
To prepare the cheese jelly , in a medium-sized mixing bowl, mash together the cream cheese and strained cottage cheese, then blend in the sour cream.
In a small bowl, whisk together the dissolved gelatine, orange rind and juice, wine and sugar. Using a fork, gradually whisk the mixture into the cheese and cream mixture. Place the cheese mixture in the refrigerator to chill for 20 minutes or until it is on the point of setting.
Remove the mould and remaining jelly mixture from the refrigerator and pour the jelly into the mould. Return the mould to the refrigerator to chill for 45 minutes, or until the jelly is set.
Remove the mould and cheese jelly from the refrigerator and pour the cheese jelly slowly into the mould. Return the mould to the refrigerator and chill for 2 hours, or until it is set.
Remove the mould from the refrig-erator, dip the base quickly into hot water and turn the mould out on to a serving dish. Chill until ready to serve.