Cup of Yum
1. Pour the white wine vinegar and sugar into a small ramekin and stir to dissolve.
2. Sprinkle the gelatine over the top and then heat it in the microwave for 30 seconds to ensure it dissolves.Stir it well. And set aside to cool whilst you prepare the mousse base.
3. Trim the top and bottom of the cucumber and then peel it in alternating lines so that you have stripes of skin.
4. Cut the cucumber into into chunks whizz in a food processor (or blender) until you have a rough puree. 
5. Add cream cheese and pulse for 10 seconds. Add the sour cream and blitz again until well combined. (Scape down the sides as needed)
6. Add in the gelatine mixture and pulse to combine.
7. Add the  fresh dill and seasoning and give it a final pulse to combine. Taste your mousse - you might need additional salt as celery salts vary in saltiness.
8. Spray your mini muffin tins with a neutral flavoured oil and then carefully spoon the mixture into the holes.
9. Chill 4 hours or overnight. 

To make the toast rounds

1. Place the bread in the toaster on low and toast at least twice until lightly coloured and quite crispy.Use a cookie cutter to cut small circles from the bread (I get 4 from each slice) To ensure your circles are about the same size as your mousse place the cookie cutter over one of the holes of your tin. You want them to be similar sized.

To Serve

1. Remove the mousse from the fridge and then run a thin knife around the outsides of the mousse and check that each dome is loose. (see note 3)Place a sheet of cooking paper over the top of your muffin tin and then top with a chopping board. Quickly invert the tin. The mousse should come slide out easily. (See notes for trouble shooting this step)
2. Use a flat knife to carefully lift each mousse bite onto a toast round and then top with a shrimp and a sprig of dill.