Ingredients:
- 1 cucumber
- 6 leaves gelatine (alternatively 9 g gelatine powder)
- 50 g butter
- 50 g yoghurt
- 1-2 tbsp. white balsamic vinegar
- 1 cup cream
- 4 tbsp. freshly chopped herbs (e.g. peppermint, dill, parsley)
- Salt, pepper and garlic powder
- Slices of cucumber and herbs for decoration
Preparation:
- Peel and coarsely grate the cucumber, sprinkle with salt and place in a sieve for ca. 15 minutes. Allow water to drain off. Squeeze well afterwards to remove liquid.
- Blend the butter until foamy, add the yoghurt and then mix well with the white balsamic vinegar; add the grated cucumber.
- Allow the gelatine leaves to swell in water for ca. 5 minutes, gently squeeze out the excess water and then place in a pan and apply gentle heat until the gelatine has dissolved (alternatively prepare the gelatine powder following the package instructions). Add a few spoonfuls of the cold butter mixture to the gelatine solution and mix together. Then add the remaining butter mixture and blend well.
Season well with salt, pepper and garlic powder.
Whip the cream until stiff and together with the herbs gently blend in to the cucumber mixture. - Place the mousse in a shallow glass dish lined with cling film and allow to stand for at least 2-3 hours, better still overnight.
- Turn out the mousse onto a serving plate and decorate with the herbs and slices of cucumber.
- Serve with fresh white bread or whole-wheat bread.
