CUCUMBER MOUSSE (for four)

1-1/4 teaspoons unflavored gelatin

3 tablespoons cold water

2 teaspoons cider vinegar, fresh lime or lemon juice

1 teaspoon minced onion

¾ teaspoon salt

¼ teaspoon paprika

1 cup peeled, seeded and grated cucumbers

½ cup heavy cream

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1.   Combine gelatin and 3 tablespoons water in a small saucepan and let stand 5 minutes to soften the gelatin.  Stir to dissolve the gelatin over low heat.  Add the vinegar, lime or lemon juice, minced onion, salt and paprika.  Chill until gelatin is the consistency of raw egg whites.

2.   Drain the cucumbers well and whip the heavy cream in a medium bowl until stiff.  Gradually fold the gelatin mixture into the cream and fold in the cucumbers. 

3.   Rinse four 4 ounce ramekins or molds with cold water and fill them with the mousse.  Chill until firm, about 3 hours.  Unmold the mousse onto a plate.

NOTE:  If you’d prefer to avoid unmolding the mousse, you can simply pack it into a ramekin or small mold and serve it as a spread for crackers or crudites.

from Irma Rombauer, The Joy of Cooking