Cucumber Mousse
Transform your appetizer game with this refreshing and elegant Cucumber Mousse, a light and creamy dish that effortlessly combines the cool crispness of English cucumber with the tangy richness of Greek yogurt. Infused with fresh dill, zesty lemon juice, and a hint of garlic, this savory mousse is delicately balanced and perfect for warm-weather gatherings or sophisticated dinner parties. The silky-smooth texture is achieved by blending fresh cucumber juice with whipped cream and a touch of unflavored gelatin for a flawless set. Serve in individual molds for an upscale presentation, garnished with cucumber slices or a sprig of dill. This chilled cucumber mousse is not just a feast for the palate but a stunning centerpiece on any table, making it a must-try for fans of refreshing and inventive appetizers.
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Recipe Information
Ingredients
- 1 large English cucumber
- 1 packet Unflavored gelatin
- 3 tablespoons Cold water
- 1 cup Greek yogurt
- 1 cup Heavy cream
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small (finely minced) Garlic clove
Instructions
Peel the cucumber and cut it into chunks. Use a food processor or blender to puree the cucumber until smooth. Pass the puree through a fine mesh sieve to remove any pulp. Reserve about 1 cup of strained cucumber juice.
In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
Heat the bloomed gelatin gently in a small saucepan over low heat until it completely dissolves. Remove from heat and let it cool slightly.
In a mixing bowl, stir together the cucumber juice, Greek yogurt, lemon juice, fresh dill, salt, pepper, and minced garlic.
Whip the heavy cream in a separate bowl until soft peaks form, then gently fold it into the cucumber mixture.
Gradually stir in the dissolved gelatin into the cucumber and cream mixture, ensuring it is evenly incorporated.
Pour the mixture into individual serving molds or a single larger serving dish, smoothing the surface for an even texture.
Refrigerate for at least 4 hours, or until the mousse sets firmly.
Garnish with additional fresh dill or thin cucumber slices before serving. Serve chilled.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
