Canapés with blue cheese and cucumber mousse


Ingredients 14
Servings 24
Time 20-30 min + overnigh

Ingredients

  • MOUSSE
  • 75
    ml
    gelatine
  • 45
    ml
    lemon juice
  • 180
    ml
    hot water
  • 125
    g
    blue cheese, finely grated
  • 250
    ml
    finely grated cucumber, well drained
  • 45
    ml
    freshly chopped parsley
  • 1
    small onion, finely chopped
  • 1
    small green pepper, seeded and finely chopped
  • 5
    ml
    salt
  • freshly ground white pepper to taste
  • pinch cayenne pepper
  • 250
    ml
    cream, stiffly beaten
  • 12
    slices
    toasted wholewheat bread, cut into rounds with a cookie cutter
 

Method

1 min
 
Blend the gelatine and lemon juice and leave until spongy. Microwave for about 30 seconds on 100 per cent power or until the gelatine has just melted (stir twice). Mix with the hot water. Mix the blue cheese, cucumber, parsley, onion and green pepper together and add seasonings. Add the gelatine mixture and mix well. Place the dish in a container with ice and stir till the mixture thickens and is cold. Fold the cream into the thickened mixture. Pour the mixture into ice trays with round hollows that have been sprayed with non-stick spray. Place in the fridge to set (preferably overnight). Unmould and place each miniature mousse on a wholewheat canapé. Garnish with sprigs of herbs and chill until needed. Makes about 24.
 

Read more on: dairy  |  microwave
 

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