Cucumber Mousse

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1 lb english cucumber
• 8 ounces cream cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon tabasco sauce
• 1/2 cup chicken stock
• 1 tablespoon gelatin
• 1/2 teaspoon freshly ground black pepper, to taste
• 1/2 teaspoon salt or 1/2 teaspoon herbed seasoning salt
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1/2 cup fresh cream
• 2 teaspoons lemon juice

Recipe

• 1 if you're using a tender english cucumber, there is no need to peel or remove seeds. if you're using the thick, old-fashioned type of cucumber, you'll need to peel it, halve lengthwise, and remove the seeds.
• 2 chop the cucumber into quite tiny dice.
• 3 put the dice in a sieve or colander and spinkle with salt. leave, covered, for about 30 minutes to drain off liquid.
• 4 put the cheese in a bowl and stir or whip until smooth.
• 5 add the mayonnaise, nutmeg and tabasco, and stir until well mixed and smooth.
• 6 soften the gelatine in 1/2 of the chicken stock, and warm over gentle heat until stock is hot. stir well, take off heat, and stir in rest of stock. let it cool down a little while you do the rest.
• 7 drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
• 8 oil a mould which will hold about 4 cups of mixture.
• 9 stir or whip the cream-cheese mixture into the stock. season with pepper and salt, and add the cucumber dice, chives and parsley. fold in well.
• 10 when the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
• 11 add the lemon juice and stir in well.
• 12 pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight.
• 13 turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.