Cucumber jelly rings

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and increase the melting point in the mouth. The flavour of the cucumber is enhanced with the slightly sweet and tart taste of mirin (a Japanese cooking wine) and fresh coriander leaves. Always heat cucumber as briefly as possible to prevent it from discolouring.

Makes 550g.