Creamy cucumber and dill mousse

Serves: 2

Creamy cucumber and dill mousse

The following recipe is for the lactose-intolerant but if you haven’t any dietary problems you can make it with full fat cream cheese.


  • Oil for greasing
  •   ½ cucumber, peeled
  •   200g pack Lacto-Free soft white cheese
  •   50g good quality shop-bought mayonnaise
  •   1 tablespoon finely chopped dill
  •   Grated zest of ½ lemon
  •   2 sheets leaf gelatine (about 5g)


  1. Grease 2 x 175ml dariole moulds and base-line with a disc of non-stick baking parchment. Grate the cucumber into a sieve and sprinkle over ½ teaspoon Maldon salt. Leave to drain for about 1 hour then squeeze out as much liquid as possible from the cucumber. Place in a bowl.
  2.   Stir in the soft white cheese, mayonnaise, dill and lemon zest. Season with a little black pepper. Soak the gelatine leaves in cold water for 5 minutes until soft then lift out and place in a small saucepan with 2 tablespoons water. Stir over a very low heat until the gelatine has dissolved. Leave for a minute to cool then stir into the cucumber mixture. Carefully spoon into the prepared moulds, cover and chill until set- about 4-5 hours.
  3.   Just before you are ready to eat run a knife around the edges of the moulds and invert on to a serving plate. Decorate with dill and a few mini cornichons and serve with crusty fresh bread.