Tzatziki Cucumber Mousse Mini Bundts
We’re bringing retro back with our refreshing tzatziki cucumber mousse. These fun mini bundts are the perfect canapes to serve to guests on a hot summer’s day.For the Cucumber Mousse:
1 cup Anchor Cream Cheese
½ cup Anchor Sour Cream
1 large cucumber, ends cut off and cut into large chunks
4 tbsp DYC 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
Regal Marlborough King Cold Smoked Salmon
Superb Herb Dill
½ Lemon, cut into wedges
Equipment:
Cooking oil spray
We used a Le Creuset 12 cup Mini Bundt Tray
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1. For the Mousse: Place DYC 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.
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2. Blitz cucumber chunks to a puree in a blender.
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3. Add cream cheese and sour cream and blend until well combined.
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4. Add gelatine mixture and herbs, pulsing to combine. Season to taste with salt and pepper.
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5. Lightly spray mini bundt tin with oil then spoon mixture in. Refrigerate for 2 hours, or until set.
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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.
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7. To Serve: Place mousse bundts on a platter, garnish with extra herbs, lemon wedges then surround with cold smoked salmon and seeded crackers.
