Cucumber jelly rings

A jelly is best when it melts in your mouth and still has a little bite. This recipe uses a combination of agar agar and gelatine to create a flexible jelly and increase the melting point in the mouth. The flavour of the cucumber is enhanced with the slightly sweet and tart taste of mirin (a Japanese cooking wine) and fresh coriander leaves. Always heat cucumber as briefly as possible to prevent it from discolouring.

Makes 550g.

Cucumber jelly rings

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cucumber juice



coriander, chopped






agar agar



gelatine leaves

Preparation method

  • Mix the cucumber juice with the coriander and set aside for one night to infuse.
  • Sieve the juice and bring one third of this liquid, together with the mirin and the agar agar, to the boil.
  • Remove the pan from the heat just before it boils and add the gelatine (soaked in cold water). Add the remaining juice.
  • Pour the jelly onto a silicone sheet with ring shapes and put in the freezer.
  • Turn out the cucumber rings and set in the refrigerator to defrost.

Serving suggestions

  • As part of a cold or lukewarm starter with fish, crustaceans and shellfish.
  • As a thin jelly to prepare cucumber cannelloni.
  • As a modern cucumber and salmon sandwich variation. Create miniature sandwiches with neat cubes of the jelly, neatly sliced cubes of white bread and salmon and a cream cheese spread. Use cocktail sticks to hold the sandwiches together and serve as part of a selection of amuse-bouches.

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