Cucumber Mousse Recipe

From Dorothy McNett's Recipe Book.

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Cucumber Mousse

From Dorothy McNett's recipes at A fabulous summer-time cool and refreshing side dish or salad. Serve with your choice of home-made or good quality purchased salsa, if desired.

2 envelopes (1 oz. each) unflavored gelatin
3/4 cup chicken or vegetable stock
2 medium cucumbers
1 jalapeno pepper
2 green onions
1 cup plain yogurt, regular or low-fat
zest and juice of 1 lime
1 tablespoon snipped fresh cilantro
1/4 - 1/2 teaspoon fine sea salt (depends on the stock)
a few grindings of pepper

salsa or other sauce as desired
thin crackers or thin bread slices

In batter bowl, combine gelatin and stock. Heat in microwave 1 minute, stir to dissolve gelatin. Set aside to cool a bit. In meantime, slice cucumbers in half, removing any big and bothersome seeds. Cut into chunks. Slice the jalapeno and remove the seeds and membrane. Cut onions into chunks. In food processor with steel chopping blade in place (or a blender) whirl the cucumbers, jalapeno and onions to puree. Add the yogurt, zest and juice of the lime, cilantro, salt and pepper. Blend well and now add the gelatin mixture, blending. Pour mixture into a 2 quart mold or bowl. Refrigerate about 2 hours, or until firm. At serving time, set the mold in a shallow pan of hot water for 30 seconds. Remove from water, run a thin knife or plastic spatula around the edge to loosen the mousse. Invert onto a beautiful serving plate, garnish and serve.

Recipe created 2011-08-09.

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