Description
Delicate creamy mousse filled with cucumber freshness.
Ingredients
-
Crab sticks
1 pack
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Cucumber
350 g
-
Soft cheese
200 g
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Broth
150 ml
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Cream
150 ml
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Gelatin
16 g
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Dill
1 coup
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Vinegar
1 Tbsp
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Powdered sugar
1 Tbsp
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Salt
-
Black pepper
Cooking
Cucumber cleaned, arbitrarily cut and grind into a puree. A small piece (50 grams) reserve for decoration.
Cucumber puree salt and pepper to taste. Leave for half an hour under the yoke, in order to stack the extra juice.
Bred gelatin in 4 tbsp cold water and let it swell. To swollen gelatin, add the cream cheese and 150 ml of any vegetable broth (I cooked it with onions, carrots and celery). Put the saucepan on a water bath and heated until complete dissolution of gelatin. Cool.
Finely chop the dill. We will need about two tablespoons of chopped dill.
With cucumber puree drain excess liquid, add to it one table spoon of powdered sugar and white wine vinegar.
Combine the cucumber puree with the gelatin mixture and cheese. Beat with a blender, gradually adding 150 ml cream
Crab sticks "A sea" cut into medium-sized pieces.
Crab sticks added to the mousse. Spread the mousse in molds and put into the fridge until fully cured.
When the mousse hardens, carefully remove it from the molds and decorate with slices of fresh cucumber.
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