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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. Cook time: 5 mins Prep time: 15 mins (+ 2 hours in fridge) Makes: 12 mousse mini bundt INGREDIENTS: For the Cucumber Mousse: - 1 cup Anchor Cream Cheese - ½ cup Anchor Sour Cream - 1 large cucumber, ends cut off and cut into large chunks - 4 tbsp DYC White Wine Vinegar - 2 tbsp water - 1 ½ tbsp gelatine powder - 2 tsp white sugar - ¼ cup Superb Herb Mint, roughly chopped - ¼ cup Superb Herb Dill, roughly chopped - 1 tbsp Superb Herb Garlic Chives, roughly chopped - Salt & Black Pepper SERVE WITH: - Wholesome Mixed Seed & Sea Salt Flat Bread Crackers - Regal Marlborough King Cold Smoked Salmon - Superb Herb Dill - ½ Lemon, cut into wedges EQUIPMENT: - Cooking oil spray - We used a Le Creuset 12 cup Mini Bundt Tray METHOD: For the Mousse: 1. 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. 2. Blitz cucumber chunks to a puree in a blender. 3. Add cream cheese and sour cream and blend until well combined. 4. Add gelatine mixture and herbs, pulsing to combine. Season to taste with salt and pepper. 5. Lightly spray mini bundt tin with oil then spoon mixture in. Refrigerate for 2 hours, or until set. 6. 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: 7. Place mousse bundts on a platter, garnish with extra herbs, lemon wedges then surround with cold smoked salmon and seeded crackers. This recipe is brought to you by fresh.co.nz.