Sunday, August 9nd 6:00pm - Healthy Lifestyles
Cucumber Mousse on Wafer of Cucumber with Caviar
Serves 12 to 15 people
1 clove garlic, roughly chopped
8 ounces Neufchatel cheese or low-fat cream cheese
½ cup non-fat sour cream
3 large cucumbers
½ teaspoon sea salt
¼ cup fresh mint leaves, roughly chopped
1 packet of unflavored gelatin
1 small jar black lumpfish caviar
Take 1 ½ cucumbers, slice in half, remove seeds and dice. Combine garlic, cream cheese, sour cream, cucumbers, salt, and mint leaves in food processor. Blend until smooth.
Separately, in small quart boiler over low heat, heat about ½ cup of cucumber puree and stir in gelatin, stirring constantly until dissolved. Pour cucumber puree back into remaining cucumber mixture and process again to blend.
Place mixture in an airtight container and refrigerate until firm, about 4 hours or overnight.
When ready to serve, slice remaining cucumber into thin “wafers” about ¼-inch thick. Place dollop of Cucumber Mousse on cucumber slice and top with small dollop of caviar. Serve immediately.
Note: For pretty dollops, place mousse in pastry bag with fitted with star tip and pipe mousse onto cucumber slice.
What's Cookin' celebrates the Emmys with Chef Wolfgang Puck!
Left to Right:
The Bikini Chef Susan Irby,
Wolfgang Puck , Kelly Carter.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
