Cucumber and Ricotta Mousse

All the talk about dangerous cucumbers and to think millions of absolutely safe vegetables and delightful salads have been wasted because of misinformation and euroglobal malpractices*. If ever there was a case for growing and consuming locally produced food products this is it. Of course I feel sorry for the farmers who depend on the markets for their income but the good news is that cucumbers have never been cheaper and there are lots of wonderful things you can do with them! Reminds me of the Nigerian lady who visited my family's vegetable shop in London some twenty years ago. She ordered 50 cucumbers and my sister, who was working during her student holidays, innocently inquired whether a party was being planned , got the shocked response "Good God they are far too good to eat"! She went on to explain of the medicinal properties of the simple cucumber and how she was planning to squeeze their suculent juices into her bath water!
Well I am sure there are health properties in cucumber but their taste and texture are also of benefit to humanity so here is a lovely unusual recipe which will delight your guests at the next summer lunch in the garden:
Make this dish the night before your lunch!

Ingredients

1 organic cucumber, peeled, seeded and diced small
1 tbsp of sea salt
3 tbsp tarragon vinegar
1 leaf gelatin
1 cup organic fresh double cream
2 cups of fresh ricotta
Black pepper
Handful of fresh chopped parsley, chives and scallions

Method:

Mix the cucumber, salt and vinegar in a bowl. Remove into a colander, put a plate on top and leave to drain for 1 hour. Remove plate and press down gently with a cloth. Soak the gelatin leaf in cold water for 5 minutes. When disolved, mix in the cream leaving a smooth mixture. Add the ricota and cucumber gently mixing all together including the taragon vinegar. Add the herbs, scallions and pepper to taste. Remove to an oiled mold and leave to set in the fridge overnight.

Turn out the mousse onto a large plate just before you wish to serve it. Serve with freshly baked bread rolls and a crisp cool glass of muscadet.


*Of course, clean all vegetables before eating, follow local health guidelines and always use a reliable source.