Cucumber Mousse in Baby Cucumber Cups
This has always been a winner for us. We would make delicate cucumber tea sandwiches to greet guests to a wedding, often in heart-shape. The sandwiches would be made on hearty country white bread with the cucumber mousse spread on one slice of bread and paper thin slices of cucumber on top then the other slice of bread would get a very light “schmear” of mayo. Refrigerate them covered for at least an hour before cutting.
Ingredients
- 2 English Cucumbers (washed and un-peeled)
- 8 oz Cream Cheese
- 1 cup Hellmann's Mayonnaise
- ¼ cup Fresh Dill
- ¼ cup Vidalia Onion Dressing
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tbsp Sugar
- 1 tbsp Lemon Juice
- 2 packets Non-flavored Gelatin (softened with ¼ cup warm water)
Instructions
- In processor blend until smooth Cucumbers, Cream Cheese, Mayonnaise, Fresh Dill, Vidalia Onion Dressing, Salt, Black Pepper, Sugar and Lemon Juice.
- When smooth add Non-flavored Gelatin softened with ¼ cup Warm Water. Blend to incorporate Gelatin.
- Transfer to bowl and cover. Refrigerate overnight or at least 3-4 hours for mousse to set and flavors to marry.
- Serve in Baby Cucumber Cups.
