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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
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.