Cucumber Mousse

Cut the 2 cucumbers in half, remove the seeds

Cut into small pieces and simmer for 5 minutes in boiling water with lime juice

Drain and puree in a blender

Let it cool

Add mayonnaise, English mustard, salt, and black pepper to taste

Soften the gelatin in water and heat over low heat until dissolved

Combine with cucumber puree and whipped cream

Mix well

Pour into an 18 cm diameter greased mold and refrigerate until firm

Cut the cucumber into thin slices and marinate in oil, vinegar, salt, and black pepper

Unmold the mousse

Drain the cucumber slices and use to garnish the mousse

Serve in 8 portions.