Fresh Cucumber, Mint And Dill Mousse

• 1/2 cucumber
• 5 leaves gelatine
• 14 ounces Greek yogurt, full fat or 2%
• handful of mint leaves, very finely chopped
• 1 teaspoon chives, finely chopped
• 1 tablespoon dill, finely chopped, plus a few fronds to garnish
• zest of 1 lemon
• squeeze of lemon juice or a splash of white wine vinegar
• sea salt and black pepper

1. Grate the cucumber and leave it for half an hour, lightly salted, in a sieve over a bowl, pressing down occasionally with the back of a wooden spoon to remove the juices.
2. Squeeze out any remaining water before using.
3. Place the gelatine in a glass with water to soften (follow pack instructions).
4. When soft, heat in a small saucepan with a little water until dissolved.
5. Put the yogurt with all the remaining ingredients in a separate bowl, season to taste and fork it through to mix thoroughly.
6. Add in the gelatine and mix further; pour this into a small tin, dariole or jelly mold - I use a miniature loaf tin - and refrigerate for 3 hours or overnight.
7. When ready to serve, carefully immerse the tin or mold in hot water, taking care that it does not seep over the rim, and after a few seconds it should loosen so that you can turn it out onto a plate.
8. Garnish with fronds of dill.

cucumber, gelatine, yogurt, handful of mint, chives, dill, lemon juice, salt

Taken from www.foodrepublic.com/recipes/fresh-cucumber-mint-and-dill-mousse-recipe/ (may not work)