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.
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4
2h 0 min
Tzatziki Cucumber Mousse Mini Bundts
Cucumber Mousse
Serve with
Method
- 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.
- Blitz cucumber chunks to a puree in a blender.
- Add cream cheese and sour cream and blend until well combined.
- Add gelatine mixture and herbs, pulsing to combine. Season to taste with salt and pepper.
- Lightly spray mini bundt tin with oil then spoon mixture in. Refrigerate for 2 hours, or until set.
- 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.
- To Serve: Place mousse bundts on a platter, garnish with extra herbs, lemon wedges then surround with cold smoked salmon and seeded crackers.
Cheese & Culinary
Anchor Sour Cream Original
Great for cooking and baking, and perfect to use as a topping, a dip or in a sauce, Anchor Sour Cream Original can be used for just about anything in your recipe book.
- Cooking and baking
Unit Sizes: 250g, 300g, 500g
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.
- Cooking and baking
Unit Sizes: 250g
