Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 5 mediums | Cucumbers |
| ½ cup | Water |
| 6 teaspoons | Gelatin |
| 1½ cup | Mayonnaise |
| 2½ tablespoon | Horseradish |
| 2 tablespoons | Onion, grated |
| 1 teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 1 cup | Heavy cream |
Peel the cucumbers and remove seeds. Using a food processor, process the cucumbers until finely blended. Set aside. Pour water into a small saucepan and sprinkle with gelatin. Heat over low heat and stir constantly until gelatin is dissolved. Remove from heat and cool.
When cool, add mayonnaise, horseradish, onion, salt and pepper. Add cucumber pulp. Chill mixture in refrigerator until it begins to thicken. Stir occasionally. Beat cream in chilled bowl until it forms soft peaks. Gently fold cream into cucumber mixture. Turn into mold and chill until set. Unmold and garnish with cucumber slices. Note: 6 teaspoons gelatin =3D 2, ¼ oz paks.