- 1 tablespoon [15 mL] unflavored gelatine
- 1/4 cup [60 mL] cold water
- 1 tablespoon [15 mL] vinegar
- 1 1/2 teaspoons [7.5 mL] finely chopped onion
- 1/2 teaspoon [2.5 mL] salt
- 3/4 teaspoon [3.75 mL] paprika
- 1 cup [250 mL] heavy cream [35% m.s.g.]
- 3/4 cup [190 mL] peeled, seeded, chopped cucumber
- 1/4 cup [60 mL] unpeeled, seeded, chopped cucumber
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- Sprinkle unflavored gelatine over cold water; set aside until swollen, for 5 minutes.
- Dissolve gelatine over hot water.
- Mix together vinegar, chopped onion, salt and paprika; mix into dissolved gelatine.
- Leave to cool to room temperature, then refrigerate.
- Whip cream.
- When gelatine starts to set, beat in a little of the whipped cream.
- Fold in remaining whipped cream, peeled and unpeeled chopped cucumber.
- Pour into a 4-cup [1-L] mold.
- Refrigerate mousse for approximately 2 hours, until firm; unmold before serving.
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