Cucumber mousse

Ingredients for 4 servings:

• 1 cucumber(s), approx. 400 g
• 250 ml buttermilk
• 100 ml sweet cream
• 1 bunch of dill
• 1 pkt. gelatin, ground (or 5 sheets of gelatin)
• 3 tbsp vermouth, dry e.g. Noilly Prat
• 2 tbsp lemon juice, fresh
• 1 tsp sugar
• Salt and pepper, white

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Peel, deseed, and roughly dice the cucumber. Pluck the dill from the stems. Purée the cucumber, dill, lemon juice, sugar, buttermilk, and cream in a blender. Season to taste with salt and pepper. The mixture can still be a little grainy; this will give it a more intense cucumber flavor. Let the gelatin soak in 6 tablespoons of water for 10 minutes. Heat the vermouth and quickly stir it into the soaked gelatin. Then fold the gelatin/vermouth mixture into the cucumber mixture and mix well. Pour the mixture into previously rinsed cold molds (I use coffee cups or mocha cups; this yields about 8 mocha cups or 4 coffee cups) and chill overnight in the refrigerator. The next day, turn the mousse out onto a plate and serve with, for example, salmon tartar (my favorite) or trout caviar as an appetizer.