Mix cottage cheese, onion, lemon juice, sugar, Aromat, salt, pepper and cucumber. Soak gelatine in water and heat until dissolved.
Add to cheese mixture. Fold in whipped ORLEY WHIP. Rinse a 1-litre Tupperware mould with 100 ml water plus 5 ml salad oil.
Place mousse in mould and refrigerate until set. Turn out onto a glass plate, decorate and serve either as a starter or as a cold buffet dish.
Recipe: Gillian Logan Bredenhann
