Cucumber Mousse

Cucumber Mousse

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Make a cucumber mousse to serve up during the New Year festivities made with cream cheese, mayo, chives, lemon juice and fresh cream.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time5 minutes


  • 125 Millilitre Fresh cream
  • 15 Millilitre Finely chopped chives
  • 2.5 Millilitre Freshly ground black pepper, to taste
  • half KNORR Chicken Stock Pot diluted in 125ml warm water
  • 125 Millilitre mayonnaise
  • 500 Gram English cucumber, grated
  • 250 Gram Cream cheese
  • 2.5 Millilitre Tabasco sauce
  • 15 Millilitre Gelatine
  • 2.5 Millilitre Celery salt
  • 15 Millilitre Finely chopped parsley
  • 10 Millilitre lemon juice


  • Put the cucumber in a colander and sprinkle with salt.
  • Leave, covered, for about 30 minutes to drain off liquid.
  • Put the cream cheese in a bowl and stir until smooth.
  • Add the mayonnaise and Tabasco and stir until well mixed and smooth.
  • Soften the gelatine in the chicken stock, and warm over gentle heat until stock is hot (not too hot).
  • Stir well, take off heat and allow it to cool down for a little while, while you continue.
  • Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper.
  • Oil a 1 litre mould.
  • Add the cream-cheese mixture into the stock and beat together.
  • Season with pepper and salt, and add the cucumber, chives and parsley.
  • Fold in well.
  • When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture.
  • Add the lemon juice and stir in well.
  • Pour into the oiled mould, and leave in the refrigerator to set (6 hours or overnight.)
  • Turn out on a platter and serve with crispy dippers.