Name: Cucumber mousse with Béarnaise
Yield: 5 servings
Cuisine: Boil
Ingredients: 125.00 ml cream; 150.00 g cottage cheese creamed; 15.00 ml Sheridans gelatine; 125.00 ml stock vegetable; 1.00 cucumber medium; 30.00 ml lemon juice; sea salt and freshly ground black pepper; 250.00 ml vinegar white wine; 1.00 shallot small onion, chopped; 8.00 black peppercorns whole; 120.00 g butter melted; 3.00 eggs just the yolks

Recipe Disclaimer

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Ingredients (12)

125.00 ml	cream
150.00 g	cottage cheese — creamed
15.00 ml	Sheridans gelatine
125.00 ml	stock — vegetable
1.00	cucumber — medium
30.00 ml	lemon juice
	sea salt and freshly ground black pepper

BÉARNAISE

250.00 ml	vinegar — white wine
1.00	shallot — small onion, chopped
8.00	black peppercorns — whole
120.00 g	butter — melted
3.00	eggs — just the yolks

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Method:

1. Beat the cream and cream cheese until smooth.
2. Sprinkle gelatine onto the vegetable stock, then heat over boiling water until the gelatine has dissolved.
3. Grate cucumber and mix into the cream cheese mixture.
4. Add lemon juice and gelatine mixture. Season with salt and pepper.
5. Mix well and pour into 5 small oiled moulds or 1 large oiled mould. Refrigerate until set.
6. To make the Béarnaise: combine vinegar, shallot and peppercorns in a saucepan and bring to the boil. Simmer until reduced by two thirds. Strain vinegar, discard shallot and peppercorns. Reheat vinegar over boiling water, whisk in the egg yolks until it thickens. Whisk in the cooled melted butter.
7. Carefully unmould the mousse onto a serving platter and garnish with assorted lettuce, pickled artichokes, mushroom, avocado and cucumber.