Fish Egg Salad

Name: Fish Egg Salad
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters heavy cream; 85 grams package strawberry flavored Jell-O; 237 milliliters pearl tapioca; 1 liters water; 237 milliliters white sugar

Fish Egg Salad might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 547 calories, 3g of protein, and 29g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up water, strawberry jell-o, pearl tapioca, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

Bring the water to a boil in a saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear.

Ingredients you will need

Tapioca

Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.

Ingredients you will need

Gelatin

Sugar

Water

In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.

Ingredients you will need

Gelatin

Cream