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Ingredients
18 cm 7inches piece cucumber peeled and cut lengthways
2 tsp tsp powered gelatin
75 ml 5 tbsp cold water
100g Roquefort cheese
200g 7oz full soft cheese
45 ml 3tbsp créme fraîche or soured cream
cayenne pepper
seedless red and green grapes
mint leaves
Method
1) Mix the gelatin with the water, let it stand for 2 minutes, then place the bowl in a bain marie * legend until the gelatin is dissolve stirring occasional
2) in a food processor, mix the cheeses and cream until smooth, add the dissolved gelatin, add the cucumber , then chop finely ( do not purée)
3) Season with cayenne pepper
4) Rinse with cold water a 1.5 litre dish, then put the mixture into the dish, tap to remove hair, chill for 6 hours.
5) Run a knife around the edge of the dish, dip in hot water 15 seconds, place a plate over the top of the dish and invert, shaking to remove the mousse.
To serve, garnish with the grapes and the mint leaves.
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