Cold Savoury Mousse

Name: Cold Savoury Mousse
Yield: Serve 8
Ingredients: Dissolve 1 sachet of powdered gelatine in 3 tablespoons hot water, then mix in. Add to the cheese and cucumber mixture. Whip 200 ml (7 fl oz) whipping cream and fold in, then pour the mixture into the moulds. Chill until set. Loosen the sides, dip the moulds briefly in hot water and turn out.; Meanwhile, peel, halve and deseed 2 cucumbers. Coarsely grate into a bowl, then mix in 2 tablespoons each chopped spring onion tops and chopped fresh mint. Mix in 150 g (5 oz) of softened low-fat soft cream cheese or 150 g (5 oz) fromage frais, 2 tablespoons lemon juice and season well.

Preparation info

Serve
8

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Cucumber mousse is perhaps one of the most popular cold buffet dishes. To make other mousses, use this technique and substitute about 300 ml(½ pint) of mashed fish