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 furikakeEnlarge

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

Serving suggestions

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