Fresh Cucumber, Mint And Dill Mousse – a delicious recipe with cucumber, gelatine, yogurt, handful of mint, chives, dill. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grate the cucumber and leave it for half an hour, lightly salted, in a sieve over a bowl, pressing down occasionally with the back of a wooden spoon to remove the juices.
2
Squeeze out any remaining water before using.
3
Place the gelatine in a glass with water to soften (follow pack instructions).
4
When soft, heat in a small saucepan with a little water until dissolved.
5
Put the yogurt with all the remaining ingredients in a separate bowl, season to taste and fork it through to mix thoroughly.
6
Add in the gelatine and mix further; pour this into a small tin, dariole or jelly mold - I use a miniature loaf tin - and refrigerate for 3 hours or overnight.
7
When ready to serve, carefully immerse the tin or mold in hot water, taking care that it does not seep over the rim, and after a few seconds it should loosen so that you can turn it out onto a plate.
8
Garnish with fronds of dill.
98
kcal
Calories
5
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cucumber, 5 leaves gelatine, 14 ounces Greek yogurt, full fat or 2%, handful of mint leaves, very finely chopped, and more.
Yes, Fresh Cucumber, Mint And Dill Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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