Cucumber Mousse with Salmon Caviar
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 195 mg | (5 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Cucumber (peeled and seeded)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 50 milliliters dry white wine
- 60 milliliters Vegetable broth
- salt
- freshly ground pepper
- cayenne pepper
- 5 sheets gelatin
- 100 grams Goat cheese
- 100 grams Greek yogurt
- 100 milliliters Whipped cream
- 4 Tbsps Salmon caviar
Preparation steps
1.
Finely chop the cucumber. Heat the olive oil in a large pan and sauté the cucumber briefly. Stir in the wine and vegetable broth and simmer over low heat for 5-6 minutes. Puree with an immersion blender until smooth and season with salt, pepper, lemon juice and cayenne pepper. Soak the gelatin in water until softened, then stir into the cucumber puree until dissolved. Refrigerate for about 1 hour, until the mixture begins to gel.
2.
Mix the goat cheese and yogurt together until smooth.
3.
Beat the heavy cream until stiff. Fold the yogurt mixture and whipped cream into the cucumber mixture. Transfer to small serving glasses and refrigerate for at least 2 hours. Garnish with salmon caviar just before serving.
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