Ingredients
1 large cucumber, peeled and finely diced
225 g/8 oz curd cheese
150 ml/1/4 pint plain low-fat yogurt
Pinch of ground mace
15 g/1/2 oz powdered gelatin
3 tablespoons water
Salt
Freshly ground black pepper
2 teaspoons snipped chives
Directions
Place the cucumber, curd cheese, yogurt and mace in a blender. Sprinkle the gelatin over the water in a small heatproof bowl and leave for a few minutes until spongy. Place the bowl in a saucepan of hot water and stir over a very gentle heat until the gelatin has dissolved. Add to the mixture in the blender.
Process the mixture until smooth, then season to taste and stir in the chives. Turn the mixture into a 600 ml/1 pint soufflé dish or 4 individual ramekins; cover and chill in the refrigerator over-night. Serve chilled.
SERVES 4
