1-Combine 5 tablespoons of white wine vinegar and 2 teaspoons of caster sugar in a small container; stir until the sugar dissolves.

2-Sprinkle 1 tablespoon of powdered gelatine over the mixture, heat it in the microwave for 30 seconds until fully dissolved, then stir well and set aside to cool. Remember, gelatine needs to dissolve without overheating, so keep an eye on it.

3-Peel the cucumber in alternating stripes of skin and chop it into pieces, then blend it into a rough puree for that fresh base.

4-Add 1 cup of cream cheese and pulse briefly in your blender, then mix in ½ cup of sour cream and blend until everything combines smoothly, scraping down the sides as needed.

5-Pour in the cooled gelatine mixture and pulse again to blend it all together.

6-Toss in ½ teaspoon of fresh dill, ½ teaspoon of celery salt, and ¼ teaspoon of black pepper; pulse once more and adjust salt to taste for the perfect seasoning.

7-Spray your mini muffin tins with oil and spoon the cucumber mousse mixture into each hole, filling them evenly.

8-Chill the mousse in the fridge for at least 4 hours or overnight until it’s fully set and ready to handle.

9-Toast 4 slices of bread twice on low heat until they’re crispy, then use a cookie cutter to make small circles that match the size of your mousse molds.

10-To serve, run a knife around the edges of each mousse dome to unmold it, invert onto a board with cooking paper, and place each dome on a toast round.

11-Top each bite with one of the 16 cooked shelled shrimp and a sprig of fresh dill for a gorgeous finish.