Cucumber and Cheese Mousse recipe
information
The beauty of this mousse is that it involves almost no cooking and is fresh and light to eat. Make before and chill ? freezing will not improve the texture. This quantity fills two 6 pint (3.5 litre) bowls.
ingredients
10 cucumbers, peeled, diced
3 tsp Tabasco sauce
4 lb (1.8 kg) curd cheese
8 x (1/2 oz/11 g) sachets powdered gelatine
2 1/2 pints (1.5 litres) hot chicken stock
10 fl oz (300 ml) white wine vinegar
2 oz (50 g) caster sugar
2 tsp (10 ml) ground mace
2 1/2 pints (1.5 litres) whipping cream, whipped
3 tsp Tabasco sauce
4 lb (1.8 kg) curd cheese
8 x (1/2 oz/11 g) sachets powdered gelatine
2 1/2 pints (1.5 litres) hot chicken stock
10 fl oz (300 ml) white wine vinegar
2 oz (50 g) caster sugar
2 tsp (10 ml) ground mace
2 1/2 pints (1.5 litres) whipping cream, whipped
To garnish:
5 cucumbers, sliced
method
1. Sprinkle the cucumber with salt and leave it pressed between large plates for 30 minutes, then drain thoroughly on kitchen paper.
2. Beat the Tabasco and seasoning into the curd cheese.
3. Dissolve the gelatine in a little of the hot stock, then stir into the remaining stock. Blend into the cheese. Cool.
4. Mix drained cucumber with vinegar, sugar and mace. Fold into cheese mixture alternately with whipped cream.
5. Turn mixture into large bowls. Chill until set. Garnish.
2. Beat the Tabasco and seasoning into the curd cheese.
3. Dissolve the gelatine in a little of the hot stock, then stir into the remaining stock. Blend into the cheese. Cool.
4. Mix drained cucumber with vinegar, sugar and mace. Fold into cheese mixture alternately with whipped cream.
5. Turn mixture into large bowls. Chill until set. Garnish.
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