Cucumber and Goat´s Cheese Mousse (English)

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Ingredients: 3 Lebanese cucumbers 2 tsp gelatine powder Water 3 egg whites 200g goat’s cheese 200g sour cream Salt and pepper 100g Salmon caviar Dill

Zubereitung

Preparation: Quarter one of the cucumbers. Scoop out the seeds and discard. Dice this cucumber finely. Soften gelatine in a little cold water, then heat until dissolved (but do not let cook).In a bowl, combine goat cheese, sour cream, diced cucumber, salt and pepper.Then quickly add gelatine (stirring vigorously). In a separate bowl, beat the egg whites until soft peaks form.Fold the beaten egg whites into the cheese mixture.Pour the mixture into 6 individual moulds (previously lightly oiled).Refrigerate for a few hours or overnight until set. Serving/Tips: Slice the other 2 cucumbers thinly.Overlap the cucumber slices, forming a circle towards the middle of each plate.Remove moulds from fridge.With the help of a thin knife, invert each mould onto the centre of each cucumber circle.Top each mousse with a spoonful of the salmon caviar.Decorate with dill. Serve with toast points. © Sydney International Wine Competition 2002 Cheers!

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