- 2 envelopes unflavored gelatin
- 2 1/2 cups water
How to Make It
Soften gelatin in water in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Pour mixture into a lightly oiled 15- x 10- x 1-inch jellyroll pan; chill until firm. Cut into 1/2-inch squares. Turn out of pan. Use to garnish Salmon Mousse.