Side Dishes

Cucumber Mousse And Dill Shrimp Bites (Princess Diana Recipe)

This is the kind of appetizer that makes people think you hired a caterer, when really you just followed directions and didn’t panic.

Picture this: creamy cucumber mousse that practically melts on your tongue, topped with perfectly pink shrimp and fresh dill, all sitting pretty on crispy toast rounds.

The best part about this royal-approved recipe is that it looks impossibly fancy but comes together in just 15 minutes of actual work.

Your guests will be asking for the recipe before they’ve finished their first bite, and you’ll get to casually mention it was inspired by Princess Diana’s entertaining style.

The combination of cool, refreshing cucumber mousse with the slight brine of shrimp creates this perfect balance that screams “sophisticated dinner party” without any of the stress.

Fair warning: making these will officially make you the friend everyone calls when they need to impress their in-laws or boss.

Ingredients

For the Gelatine Base:

5 tablespoons white wine vinegar
1 tablespoon powdered gelatine
2 teaspoons caster sugar (superfine sugar)

For the Cucumber Mousse:

1 large continental/English/hothouse cucumber
1 cup cream cheese (at room temperature)
½ cup sour cream
½ teaspoon fresh dill, finely chopped
½ teaspoon celery salt (or table salt)
¼ teaspoon black pepper

For Assembly:

Oil spray (neutral flavored)
4 slices bread
16 cooked shelled shrimp
Fresh dill sprigs for garnish

Instructions

Prepare the Gelatine Mixture:

Pour the white wine vinegar and caster sugar into a small ramekin and stir until the sugar completely dissolves. The sugar should disappear entirely – this creates the perfect sweet-tart base for your mousse.
Sprinkle the powdered gelatine evenly over the vinegar mixture and let it sit for 30 seconds to bloom. Heat in the microwave for 30 seconds to ensure complete dissolution – the mixture should be clear with no granules visible.
Stir the gelatine mixture well and set aside to cool while you prepare the mousse base. This cooling step prevents the hot gelatine from cooking the cream cheese.

Create the Cucumber Base:

Trim the top and bottom of the cucumber, then peel it in alternating lines to create decorative stripes of skin. This technique adds visual interest and prevents the mousse from becoming too watery.
Cut the cucumber into 2-inch chunks and pulse in a food processor until you achieve a rough puree consistency. Don’t over-process – you want some texture, not baby food.

Build the Mousse:

Add the room temperature cream cheese to the cucumber puree and pulse for 10 seconds. The cream cheese must be soft for smooth incorporation – cold cream cheese will create lumps.
Add the sour cream and pulse again until well combined, scraping down the sides as needed. The mixture should be smooth and pale green.
Pour in the cooled gelatine mixture and pulse to combine thoroughly. This step sets the mousse, so ensure even distribution.
Add the fresh dill, celery salt, and black pepper, giving a final pulse to incorporate. Taste your mousse – celery salts vary in intensity, so adjust seasoning as needed.

Mold and Chill:

Spray mini muffin tins with neutral oil spray, ensuring even coverage to prevent sticking. Carefully spoon the mousse mixture into each hole, filling them about ¾ full.
Chill for 4 hours or overnight. The mousse needs this time to fully set – rushing this step will result in wobbly, unmoldable bites.

Prepare Toast Rounds:

Toast the bread slices on low heat at least twice until lightly golden and completely crispy. The bread must be thoroughly dried to support the mousse without becoming soggy.
Use a round cookie cutter to cut circles from each slice – you should get 4 circles per slice. Test the size against your muffin tin holes to ensure proper proportions.

Assembly and Serving:

Remove mousse from refrigerator and run a thin knife around each dome to loosen. Check that each mousse bite moves freely in its mold.
Place parchment paper over the muffin tin, top with a cutting board, and quickly invert. The mousse should slide out easily – if using silicone molds, gently push from the bottom to release stubborn pieces.
Using a flat knife, carefully transfer each mousse bite onto a toast round, then crown with a shrimp and fresh dill sprig. Serve immediately for best texture contrast.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Food processor – Creates the perfect cucumber puree texture without over-processing. An immersion blender works as backup, but won’t achieve the same consistency
Mini muffin tins – Standard 12-cup tins work perfectly for portion control and elegant presentation. Silicone versions make unmolding easier
Round cookie cutters – 2-inch diameter creates ideal proportions. A clean drinking glass works in a pinch
Digital kitchen scale – Ensures precise measurements for consistent results every time

Helpful Upgrades:

Silicone spatula set – Perfect for scraping down food processor sides and folding ingredients without deflating the mousse
Microplane grater – Creates perfectly minced fresh dill that distributes evenly throughout the mousse
Offset spatula – Makes transferring delicate mousse bites from mold to toast effortless and professional-looking

Nice-to-Have Options:

Bench scraper – Ideal for cleanly cutting toast rounds and transferring multiple pieces at once
Small ramekin set – Perfect for preparing the gelatine mixture and keeping ingredients organized during prep

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace bread with gluten-free crackers or rice cakes for the base
Cucumber rounds sliced ¼-inch thick make an elegant, naturally gluten-free alternative
Endive leaves create beautiful boats for the mousse with natural crunch

Dairy-Free Modifications:

Substitute cream cheese with cashew cream cheese in equal amounts
Replace sour cream with coconut cream (thick part only) for richness
Silken tofu blended with lemon juice creates similar tang and texture

Protein Variations:

Smoked salmon pieces instead of shrimp for a luxurious twist
Crab meat mixed into the mousse itself for integrated seafood flavor
Cucumber ribbons wrapped around the mousse for fully vegetarian option

Herb and Flavor Alternatives:

Fresh chives instead of dill for milder onion notes
Lemon zest added to mousse for bright citrus enhancement
Capers as garnish for additional briny complexity

Make-Ahead Friendly:

Mousse can be prepared 2 days ahead and kept refrigerated
Toast rounds stay crispy when stored in airtight containers
Assemble just before serving to maintain texture contrast

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each bite contains approximately 95 calories with a balanced macronutrient profile. The cucumber base provides hydration and fiber while keeping calories low, while the cream cheese and sour cream contribute protein and healthy fats. The shrimp adds high-quality lean protein with all essential amino acids, making these bites surprisingly satisfying despite their delicate appearance.

Health Benefits of Main Ingredients:
Cucumbers are 96% water, making them incredibly hydrating while providing vitamin K for bone health and potassium for heart function. The fresh dill contains antioxidants and has natural anti-inflammatory properties, plus it aids digestion. Shrimp delivers selenium for immune function and omega-3 fatty acids for brain health, while being naturally low in calories and high in protein. The cream cheese provides calcium for bone strength and vitamin A for eye health.

Dietary Considerations:
These bites are naturally gluten-free when served on alternative bases and contain shellfish and dairy allergens. Each serving provides approximately 8 grams protein and 3 grams carbohydrates, making them suitable for low-carb eating patterns. The high water content from cucumbers helps with satiety while keeping sodium levels moderate.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

White wine vinegar → Apple cider vinegar or rice vinegar in equal amounts
Powdered gelatine → 4 sheets leaf gelatine soaked and dissolved
Caster sugar → Regular granulated sugar or honey (reduce liquid slightly)
Celery salt → Regular salt plus celery seed for similar flavor profile

Budget-Friendly Swaps:

Cooked shrimp → Canned shrimp (drained and rinsed) or imitation crab
Fresh dill → Dried dill using ⅓ the amount specified
Sour cream → Greek yogurt for similar tang and texture
Cream cheese → Neufchâtel cheese for lighter option

Pantry Emergency Substitutions:

Continental cucumber → Regular cucumber (peel completely and remove seeds)
Mini muffin tins → Ice cube trays or small ramekins for molding
Cookie cutter → Clean drinking glass for cutting toast rounds

Pro Tips for Substitutions:

Store leftover gelatine mixture in refrigerator for up to 3 days for future batches
Frozen shrimp works perfectly – just thaw completely and pat dry before using
Adjust salt levels when using different vinegars as acidity varies significantly

Make It Diabetes-Friendly

Sugar Substitutions:

Replace 2 teaspoons caster sugar with 1 teaspoon stevia or 2 teaspoons erythritol
Monk fruit sweetener works excellently in the gelatine mixture without affecting texture
Consider eliminating sweetener entirely – the natural cucumber freshness may be sufficient

Carb Modifications:

Replace toast rounds with cucumber slices cut ½-inch thick for virtually zero carbs
Bell pepper rounds provide crunch with only 1 gram carbs per piece
Jicama slices offer satisfying crunch with 2 grams carbs per serving

Portion & Timing Tips:

Each modified bite contains approximately 2-3 grams total carbs versus 8 grams with bread
Pair with mixed nuts or cheese to slow glucose absorption
Serve as pre-meal appetizer to help with portion control at main course

Total Carb Reduction: Modified version reduces carbs by 65% while maintaining all flavors and elegant presentation.

Perfect Pairing Suggestions

Beverage Pairings:
Champagne or Prosecco complements the delicate cucumber flavors while echoing the royal connection. Sauvignon Blanc with its crisp acidity enhances the fresh herbs, while Pinot Grigio won’t overpower the subtle mousse. For non-alcoholic options, cucumber mint water or elderflower sparkling water creates perfect harmony. Green tea works beautifully for afternoon entertaining.

Side Dish Recommendations:
These elegant bites pair wonderfully with smoked salmon pinwheels and cheese and charcuterie boards for sophisticated entertaining. Stuffed mushrooms provide earthy contrast, while caprese skewers add color and complementary freshness. Asparagus wrapped in prosciutto continues the elegant theme with different textures and flavors.

Complete Meal Ideas:
Start with these cucumber bites, follow with herb-crusted salmon and roasted vegetables for a light summer dinner party. For cocktail parties, pair with bacon-wrapped scallops and spinach artichoke tartlets. Lemon posset or berry trifle makes an appropriately British dessert to complete the royal-inspired menu.

Occasion Suggestions:
Perfect for bridal showers, garden parties, and afternoon tea service. Ideal for summer entertaining when cucumbers are at peak freshness. These work beautifully for formal dinner party appetizers or elegant picnic fare that travels well.

Pro Tips and Troubleshooting

Professional Techniques:
Always bring cream cheese to room temperature for 2-3 hours before starting – this prevents lumps and ensures silky smooth mousse texture. When blooming gelatine, sprinkle it evenly over the liquid surface rather than dumping it in one spot to prevent clumping. Taste and adjust seasoning after adding all ingredients, as cucumber water content varies and may dilute flavors.

Common Mistake Prevention:
Don’t skip the cooling step for the gelatine mixture – hot gelatine will partially cook the cream cheese and create an unpleasant texture. Over-processing the cucumber creates a watery, thin mousse that won’t hold its shape. Under-toasting the bread results in soggy bases that collapse under the mousse weight.

Storage and Make-Ahead:
Unmolded mousse bites keep for 24 hours covered in refrigerator, but texture is best within 6 hours. Toast rounds stay crispy for 3 days in airtight containers. Never assemble more than 30 minutes before serving to maintain optimal texture contrast.

Scaling and Presentation:
Recipe doubles perfectly for larger gatherings – use multiple muffin tins rather than overcrowding. For elegant presentation, arrange on white serving platters with lemon wedges and extra dill sprigs. Garnish the platter with cucumber ribbons for restaurant-quality presentation that honors the royal inspiration.

These cucumber mousse and dill shrimp bites prove that sometimes the most impressive appetizers are also the most approachable to make. With their royal pedigree and foolproof technique, they’re destined to become your signature entertaining dish that guests will request again and again.