Tzatziki Cucumber Mousse Mini Bundts

For the Cucumber Mousse:

• 1 cup Cream Cheese
• ½ cup Sour Cream
• 1 large cucumber, ends cut off and cut into large chunks
• 4 tbsp White Wine Vinegar
• 2 tbsp water
• 1 ½ tbsp gelatine powder
• 2 tsp white sugar
• ¼ cup Superb Herb Mint, roughly chopped
• ¼ cup Superb Herb Dill, roughly chopped
• 1 tbsp Superb Herb Garlic Chives, roughly chopped
• Salt & Black Pepper

Serve With:

• Wholesome Mixed Seed & Sea Salt Flat Bread Crackers
• Smoked Salmon
• Superb Herb Dill
• ½ Lemon, cut into wedges

Equipment:

• Cooking oil spray
• We used a Le Creuset 12 cup Mini Bundt Tray

Method:

1. For the Mousse: Place white wine vinegar, water, sugar and gelatine in a small saucepan and bring to a gentle simmer. Whisk until dissolved, then set aside to cool.
2. Blitz cucumber chunks to a puree in a blender.
3. Add cream cheese and sour cream and blend until well combined.
4. Add gelatine mixture and herbs, pulsing to combine. Season to taste with salt and pepper.
5. Lightly spray mini bundt tin with oil then spoon mixture in. Refrigerate for 2 hours, or until set.
6. To remove mousse from mini bundt tins run a thin knife around the outside of the mousse. Place baking paper over a cutting board, then place mini bundt over and flip out with a knife.
7. To Serve: Place mousse bundts on a platter, garnish with extra herbs, lemon wedges then surround with cold smoked salmon and seeded crackers.