Cucumber mousse

Name: Cucumber mousse
Yield: Serves 6
Ingredients: squeeze of lemon juice or dash of wine vinegar; salt and freshly milled pepper; salt and freshly milled pepper; ¼ pint (150 ml) double cream; squeeze of lemon juice or dash of wine vinegar; 1 tablespoon chopped chives; 2×8 oz (227 g) cartons cottage cheese; 1 lb (450 g) cream cheese or; ½ oz (15 g) powdered gelatin; ¼ pint (150 ml) chicken stock; 2 tablespoons coarse salt; 1 cucumber

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1 cucumber
2 tablespoons coarse salt
¼ pint (150

Starter
Gluten-free

Method

Peel the cucumber, cut in half lengthways and scoop out the seeds with a teaspoon. Dice the cucumber, place in a colander and sprinkle with coarse salt. Leave to stand for 30 minutes to draw some of the juices. Thoroughly rinse cucumber and press dry in absorbent paper.

Put 4 tablespoons of