3 large cucumbers
3 leaves gelatine
Half teaspoon salt
Half litre semi skimmed milk
3 bunches of fresh mint, leaves stripped from stalks, reserving some for garnish.
Wash cucumbers. Cut into large pieces. Liquidise in food processor.
Soften gelatine leaves in bowl of cold water for 5 mins. Add to cucumber juice. Place in sausepan & bring briefly to boil. Remove from heat and add salt. Pour the jelly liquid into smalle serving glasses and place in fridge for an hour to set.
Meanwhile bring milk to boil in a pan. Turn off heat, add frest mint leaves and leave to infuse for 20 minutes. Remove leaves & whisk milk to achieve a mousee-like texture. Top each jelly cappuccino-style with a spoonful of the mint mousse and fresh mint leaf.
