Cucumber mousse
Cucumber mousse is an easy way to prepare a light starter that doesn't fail to surprise. It is festive or casual depending how you present it. The cucumber mousse pared with smoked salmon or trout is a wonderful festive starter for your Christmas lunch or dinner.
Equipment
- liquidizer
Ingredients
- 3.5 tsp gelatine powder or 5 gelatine leaves
- 500 g English cucumber, divided into 400 g and 100 g, 400 g peeled, deseeded and cubed plus 100 g, finely diced or sliced for decoration
- 1 lime or half a lemon, juiced
- 0.5 tsp dried chili flakes
- 300 ml sour cream
- 1 tsp dried tarragon
- salt and pepper to taste
- 250 ml Greek yoghurt or fresh cream beaten
- 0.5 bunch fresh dill or fresh fennel fronds for decoration
- 16 radishes, finely cubed or thinly sliced for decoration
- pink peppercorns or vegetarian caviar for decoration (optional)
- 200 g smoked trout or salmon (optional)
Instructions
- Mix the gelatine powder with a little bit of water and let it stand until all the water is absorbed.
- Liquidize 400 g cucumber and mix it together with the lime or lemon juice, chili flakes, sour cream, tarragon, salt and pepper.
- Warm the gelatine in the microwave for 10 or 20 seconds until it ibecomes liquified.
- Mix 3 tablespoons of the cucumber mixture into the gelatine and stir well.
- Now you can add the gelatine into the rest of the cucumber mixture.
- Put the cucumber mix into the fridge until it just starts to set. Then mix in the Greek joghurt or the beaten cream.
- Fill the mousse into serving glasses and let it set in the fridge for at least 4 hours or overnight.
- Decorate the mousse with the radish, cucumber cubes, dill or fennel fronds and smoked fish if you are using it.