Whisk the fromage blanc, heavy cream
, and lemon juice
the water and dehydrated stock in a small saucepan and heat until the stock is dissolved. Drain the gelatin
and add to the saucepan. Stir until the gelatin
is dissolved completely. Whisk the stock mixture into the fromage-blanc mixture. Season
. Add the blanched cucumbers and basil
to the mixture. Combine well.