Cucumber jackstraws with furikake
An extremely delicious variation on the classic meringue, with a wink and a nod to the familiar pick-up-sticks game. Here, we use dried egg whites mixed with cucumber juice. This way, you replace the classical egg white with a base that has a specific flavour. This application gives a very nice structure; it is crispy, but melts instantly on the tongue, releasing all its flavours. The Furikake (blend of seaweed and seasonings) creates an alluring Japanese taste that combines perfectly with the cucumber.
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Ingredients
|
250 |
g |
cucumber juice |
|
11 |
g |
powdered egg whites |
|
25 |
g |
sugar water (1:1) |
|
0.1 |
g |
xanthan gum |
|
50 |
g |
granulated sugar |
|
2 |
tbsp |
Furikake |
Preparation method
- Combine all ingredients using a hand-held blender, being sure not to beat any air into the mixture. Cover and refrigerate for 12 hours.
- Whip using a planet mixer until stiff peaks form.
- Beat the sugar into the mixture, and put the meringue in a piping bag with a smooth nozzle.
- Place silicone sheets on baking sheets, and squeeze long strips of the meringue onto the mats to create the impression of jackstraws.
- Sprinkle the ends with the Furikake.
- Dry in a 70°C oven for 2 hours.
- Store in an air-tight container with silicone granules.
Serving suggestions
- In a selection of cocktail snacks.
- As a garnish with cold starters, e.g. in combination with langoustine, butterhead lettuce, leek, or tomato components.