Best 5 Cucumber Mousse Recipes

CUCUMBER-DILL MOUSSE

Steps:

• Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
• Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
• Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

CUCUMBER MOUSSE

Steps:

• 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.
• Chop the cucumber into quite tiny dice.
• Put the dice in a sieve or colander and spinkle with salt. Leave, covered, for about 30 minutes to drain off liquid.
• Put the cheese in a bowl and stir or whip until smooth.
• Add the mayonnaise, nutmeg and Tabasco, and stir until well mixed and smooth.
• 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.
• Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
• Oil a mould which will hold about 4 cups of mixture.
• 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.
• When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
• Add the lemon juice and stir in well.
• Pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight.
• Turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.

HAZEL'S CUCUMBER MOUSSE

Steps:

• peel, dice and seed cuc into bowl with 1tsp sale, 1 tsp sugar and 1 Tbs vinegar
• let 30 minutes
• sprinkle 1 T gelatine on 3 T cold water, let soften 5 minutes
• beat hot stock into gelatine
• beat cream cheese until smooth into mixture -- leave to cool
• drain cuc mix, add dill and chives
• add s&p, 1 T vinegar and 1 t sugar
• stir cuc mix into cheese mix
• smooth into terrain mold, refridgerate

CUCUMBER-DILL MOUSSE

Steps:

• Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved.
• Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds.
• Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

CUCUMBER MOUSSE

Steps:

• 1. In a small saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved.2. In a small bowl pour boiling water over lime gelatin stir until gelatin is dissolved. Add unflavored gelatin and stir.3. In a blender container place cucumber, mayonnaise, cottage cheese, onion, optional garlic, hot pepper sauce and salt cover and blend until smooth. Add gelatins and blend. If desired, add food color and blend. Pour into a 5-cup mold. Cover and chill overnight.4. Unmold onto a chilled plate. Garnish with lettuce leaves.