Gastronomixs

Cucumber hangop

This recipe might have been more accurately called 'drained cucumber pulp,' but that would sound rather less appetizing. The association with the traditional preparation of yoghurt known as hangop is much more appropriate to the refined applications of this recipe. Here, however, instead of yoghurt, the product used is the pulp of the cucumber. Given that cucumber pulp is 99% water, the amount that drains off is quite substantial! To achieve a more complex flavour, we will also add some celery stalk and horseradish. Gelled with xanthan gum, you can even suspend 'floating' garnishes in the finished product.

Cucumber hangopEnlarge

Ingredients

4

 

cucumber

4

stalks

celery

30

g

fresh horseradish

1

dl

white wine vinegar

1

tbsp

lemon juice

1

tbsp

icing sugar

 

 

salt and pepper

 

 

xanthan gum (optional)

Preparation method

Serving suggestions

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