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

2-Sprinkle 1 tablespoon of powdered gelatine over the mixture and heat it in the microwave for 30 seconds until dissolved, then set it aside to cool.

3-Trim the ends of 1 large cucumber and peel it in alternating stripes to keep some skin for color and flavor.

4-Cut the cucumber into chunks and blend it to a rough puree.

5-Add 1 cup of cream cheese and pulse blend for 10 seconds, then add ½ cup sour cream and blend until well combined, scraping the sides as needed.

6-Pour in the cooled gelatine mixture and pulse to combine.

7-Add ½ teaspoon fresh dill, ½ teaspoon celery salt, and ¼ teaspoon black pepper; pulse again, taste, and adjust salt if needed.

8-Spray mini muffin tins with neutral flavor oil spray and spoon the mixture into each hole.

9-Chill for at least 4 hours or overnight to set the mousse.