Cucumber mousse with Béarnaise

Recipe from: 3/1/1995 12:00:00 AM
Ingredients 13
Servings 5
Time

Ingredients

  • 125
    ml
    cream
  • 150
    g
    creamed cottage cheese
  • 15
    ml
    gelatine
  • 125
    ml
    vegetable stock
  • 1
    medium cucumber
  • 30
    ml
    lemon juice
  • salt and freshly ground black pepper
  • BÉARNAISE
  • 250
    ml
    white wine vinegar
  • 1
    shallot or small onion, chopped
  • 8
    black peppercorns
  • 120
    g
    butter, melted
  • 3
    egg yolks
 

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.
 

 

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