Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The next day, turn the mousse onto a plate and serve with salmon tartar (my profile) or trout caviar as a starter.