I love party food in bite sizes. It allows me to sample different variety of dishes without over doing it.

Personally, I enjoy preparing a variety of spreads for my party guests. Preparing these spreads in bite sizes do help me to apportion accordingly and not over cook.

This is one of my favorite creations inspired from a chicken mousse cucumber rolls picture which I came across online.

The smooth, firm chicken and bacon mousse covered with sliced cucumbers, is nicely refreshed by the zesty grapefruit pulps. I added pieces of crispy chicken skin to give the extra savory crunch to this dish. The skins also serve as a good support to hold the cucumber cups

This enticing dish is a great a starter or appetizer to be served for your party guests.


Chicken and bacon mousse in cucumber cups with grapefruit and crispy chicken skin


Baked chicken skin

  1. 4 pieces chicken skin
  2. Salt for rubbing

Chicken and bacon mousse

  1. 400g cooked skinless chicken (diced)
  2. 1 chicken stock cube mixed with 1 cup of warm water
  3. 3 tbsp gelatin powder mixed with 2 tbsp water to bloom
  4. 1/2 tsp paprika powder
  5. 1/2 tsp cayenne pepper
  6. 1/2 tsp apple cider vinegar
  7. 150ml whip cream
  8. 3 tbsp Japanese mayonnaise
  9. 100g cooked bacon (diced finely)
  10. 1 sprig coriander leaves (chopped finely)
  11. 1 Japanese cucumber (sliced lengthwise with a peeler)


  1. 1 grapefruit ( de-skinned and retain pulps)
  2. Spring onions (slit into spirals)
  3. 1 sprig coriander leaves
  4. Grapeseed oil to drizzle


Baked chicken skin

  1. Preheat oven at 160 degrees.
  2. Rub chicken skins with salt, rinsed and pat thoroughly dry.
  3. Place chicken skins on oven tay lined with baking paper
  4. Bake chicken skins in oven for 20-30 minutes or till crispy and golden brown.
  5. Remove from oven and gently use a spatula to remove crispy chicken skin. Break chicken skin into pieces after it is cooled. Set aside.

Chicken and bacon mousse

  1. Combine well bloomed gelatin with warm chicken stock, paprika powder, cayenne pepper and apple cider vinegar. Set aside.
  2. Whisk whip cream with mayonnaise. Set aside.
  3. Blend well cooked chicken with gelatin stock mixture.
  4. Fold in the whipped cream mixture into the blended chicken.
  5. Add in bacon and coriander leaves.

Assembling chicken and bacon mousse in cucumber cups


  1. Line the mold with sliced cucumbers. Cut the edges of to form a cup shape.
  2. Fill with chicken and bacon mousse till the brim. Use a spatula to flatten the brim.
  3. Place the filled mold into the freezer for 30 minutes or till mousse has set and firm, not hard .
  4. Gently remove the cucumber cups from mold. Keep the cucumber cups in the fridge till you are ready to serve.
  5. Sprinkle some baked chicken skin onto a serving plate.
  6. Place the mousse cucumber cups on top of the chicken skin.
  7. Add some grapefruit pulps onto the mousse, drizzle grapeseed oil and top with coriander leave.
  8. Garnish the serving plate with spring onion and grapfruit pulps.
  9. Serve chilled.