Cucumber mousse
Ingredients
- 300 g cucumber (peeled and seeds removed)
- 100 g soured cream
- salt and white pepper
- 2 tbsp finely chopped fresh dill
- 150 ml whipping cream
- 1 sachet powdered gelatin
Method
- Roughly chop the cucumber flesh, add the soured cream, seasoning to taste and the finely chopped dill and puree the mixture, then pass through a fine sieve. Soak and dissolve the gelatin in a little water and slowly add to the cucumber puree while stirring. Whip the cream and fold into the cucumber puree. Refrigerate for several hours to set, serve straight from fridge.