Cucumber Mousse
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cucumber (s), approx. 400 g
- 250 ml buttermilk
- 100 ml sweet cream
- 1 bunch dill
- 1 point gelatine, ground (or 5 sheets gelatine)
- 3 tablespoon vermouth, drier e.g. Noilly Prat
- 2 tablespoon lemon juice, fresh
- 1 teaspoon sugar
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel, core and roughly dice the cucumber. Pluck the dill from the stalks. Puree the dill, lemon juice, sugar, buttermilk and cream in a blender. Season to taste with salt and pepper. The mass can still be a little grainy, so you have an intense cucumber taste.
- Let the gelatin soak in 6 tablespoons of water for 10 minutes. Warm the wormwood and stir quickly into the swollen gelatin. Then pull the gelatine / wormwood mixture into the cucumber mixture and stir well.
- Pour the mixture into molds previously rinsed with cold water (I use coffee cups or mocha cups, the amount makes about 8 mocha cups or 4 coffee cups) and leave to cool in the refrigerator overnight.
- The next day, turn the mousse onto a plate and serve with salmon tartar (my profile) or trout caviar as a starter.
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