CUCUMBER-CREAM CHEESE MOUSSE

By Grandmax4

Ingredients

• 1 large cucumber peeled -- seeded, diced
• 2 teaspoons salt
• 3 tablespoons lemon juice
• 1 packet unflavoured gelatin (1 tablespoon) -- (1 1/4 ounce)
• 1/4 cup chicken stock
• 1 package cream cheese -- (8 ounce), room temperature
• 1/2 pint sour cream (1 cup)
• 1/2 pint whipping cream (1 cup)
• 1/4 cup green onions finely chopped
• 2 tablespoons freshly chopped chives
• 1/2 teaspoon white pepper
• Savory Crumb Crust
• 2 cups fresh white bread crumbs toasted
• 1 tablespoon (or 2) freshly chopped parsley
• 6 tablespoons butter or margarine

Details

Servings 24

Preparation

Step 1

(To garnish: thin cucumber slices, chopped chives, parsley sprig)

1. Place diced cucumber in a colander, sprinkle with salt and 1 tablespoon lemon juice. Stir well. Place a heavey plate over cucumber mixture. Place colander in a large bowl; let drain 1 hour. Press out liquid. Place cucumber between sheets of paper towels; pat dry. Set aside.

2. In a small saucepan, combine gelatin and stock. Stir well; let stand 3 minutes. Stir over low heat until gelatin dissolves; cool to room temperature. In a medium bowl, beat cream cheese until fluffy. Beat in sour cream just until blended; set aside.

3. In a medium bowl, beat whipping cream until soft peaks form. Fold reserved cucumber, green onions, parsley and chives into whipped cream. Gradually stir in cooled gelatin until blended. Add remaining 2 tablespoons lemon juice and white pepper; stir until combined.

4. Oil a 6-cup (8-inch) brioche mold; set aside. Fold cucumber mixture into cream cheese mixture. Pour mixture into oiled mold; smooth top. Refrigerate 1 hour.

5. Prepare crumb base as directed. Press crumb mixture on top of chilled mousse. Refrigerate 2 to 3 hours or until served.

To make crumb base, in a medium bowl, combine bread crumbs, parsley and butter or margarine until blended. Press lightly onto chilled cheesecake.

6. To serve, place a serving plate over top of mousse; invert. Rinse a towel under hot running water; wring dry. Wrap hot towel around outside of mold. Let stand 10-15 seconds. Carefully remove mold. Return mousse to refrigerator 10 minutes to firm up. Decorate with cucumber slices, shipped chives and a parsley sprig.