Gastronomixs

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.

Cucumber jackstraws with furikake

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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.

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