Cucumber Mousse with Crab Salad

Peel the cucumber, cut in half, remove the seeds and cut into cubes. Whisk the cucumber cubes with approx. 3 tbsp. vegetable soup and the dill until very fine. Strain through a fine sieve and leave to cool. Soak the gelatine in cold water for 10 min, squeeze well and melt with 2 tbsp vegetable soup in a saucepan (must not make).

Whip the whipped cream. Mix the liquid gelatin into the cucumber puree and mix well, season with salt and pepper. Stir until cooled on iced water. When the mixture begins to set, fold in the whipped cream. Pour into small cocktail bowls or champagne dishes and set aside until well chilled. Remove the skin from the tomatoes, remove the seeds and cut into cubes. Mix the shrimps with the diced tomatoes and shallots and season with the juice of a lemon, pepper, salt and olive oil. Finally, stir in the parsley.

Cut very thin slices of farmhouse bread, preferably with a machine. Lightly toast the bread slices in the stove.

Before serving, arrange the crabs on the cucumber mousse. Garnish with a large bunch of parsley and place the slice of bread on top.

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