Cucumber mousse recipe

  • Serves 4
  • 1 hr to prepare and 12 hrs 00 mins to cool
  • 578 calories / serving
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169125 cucumber mousse HERO

Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Grate the flesh with the coarse side of the grater, sprinkle with the salt and leave to drain in a colander for 30 minutes. Dissolve the gelatine in the hot water and leave to go tepid.

Whisk the double cream to soft peaks, then fold in the tepid gelatine and then the ricotta. Squeeze the cucumber to remove any excess liquid, then stir into the cream mixture. Add the white wine vinegar to taste, remembering that this is served chilled and flavours can be dulled. Season with the pepper and chives.

Spoon into an oiled 1 litre mold and refrigerate overnight. Turn out the next day by dipping the mold briefly in hot water to loosen the mousse. Serve in individual dishes with chopped cucumber, olive, peppers and onions and garnish with mint leaves.

  • Ingredients

  • 1 cucumber, peeled
  • 1tsp salt
  • 15g powdered gelatine
  • 6tbsp hot water
  • 300ml double cream
  • 300g ricotta
  • 2-3tbsp white wine vinegar
  • pepper
  • handful chives, finely chopped
  • mint leaves to garnish
  • For the chopped salad

  • ½ cucumber
  • 1x red pepper
  • 100g pitted olives
  • 1x onion
  • Energy 2385kj 578kcal 29%
  • Fat 53g 76%
  • Saturates 31g 156%
  • Sugars 9g 10%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 11.7g Protein 13.9g Fibre 3.6g


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