Canapés with blue cheese and cucumber mousse

YOU
24 servings Prep: 30 mins, Cooking: 1
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Dairy

By Food24 November 03 2009
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Ingredients (14)

mousse
75.00 ml Sheridans gelatine
45.00 ml lemon juice
180.00 ml water — hot
125.00 g blue cheese — finely grated
250.00 ml cucumber — finely grated
45.00 ml fresh parsley — chopped
1.00 onion — small, chopped
1.00 green pepper — small, deseeded and chopped
5.00 ml salt
white pepper — to taste
cayenne pepper — pinch
250.00 ml cream — beaten to stiff peaks
12.00 slices bread — wholewheat
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Method:

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.



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