Cucumber – Basil – Mousse with Sardine Chips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 0.5 ½ cucumber (s), organic, as the peel is also used
- 0.5 ½ bunch basil
- sea-salt
- Pepper, black, freshly ground
- 2 tablespoon gin
- 2 ½ sheets gelatin
- 50 g whipped cream
- Ice cubes for ice water
- 1 sheet gelatine, for the green mirror on the mousse
- 2 large potatoes
- 10 small sardines fillets, raw
- 1 egg yolk
- 1 teaspoon cornstarch
- Oil, for deep-frying
- salt
Print Recipe
Pin Recipe Instructions
- Cucumber and basil mousse:
- Dice the cucumber including the peel (try beforehand whether it is bitter, if so, peel it) and puree with the coarsely chopped basil, drain through a straining cloth.
- Measure out 200 ml stock and season well with salt, pepper and gin.
- Soak the gelatine in cold water for 5 minutes, heat a little stock and dissolve the gelatine in it. Mix with the rest of the stock.
- Beat ice water in a metal bowl until a white, foamy mass forms and binds (it really works!). Then fold in the whipped cream, season to taste again and pour into the glasses. Put in a cold place and let it set.
- Mix 100ml remaining stock with a sheet of dissolved gelatine and place a green mirror on the mousse.
- Sardine Chips:
- Cut the potatoes into 20 wafer-thin slices on the slicer (the slices should be the size of the sardine fillets), briefly blanch (30sec), quench and brush the slices with a mixture of egg yolk and cornstarch. An anchovy fillet is placed on top, covered with another potato slice and squeezed together well at the edges. Let it dry for 15 minutes and deep-fry in hot oil until the chips are crispy brown. Takes about 3 minutes Salt and serve with the mousse.
- PS:
- If the peel of the cucumber is bitter and needs to be peeled off, or if you want to give the mousse a more intense green color, this works perfectly with the spinach mat, which you add to the stock.
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