Gastronomixs

Cucumber marshmallow rolls

A special way to serve your vegetables! By using cortina you can add a lot of air to the liquid.

Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.

Makes 575g.

Cucumber marshmallow rolls

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Ingredients

200

ml

cucumber juice

1.5

g

agar agar

1

tsp

cortina (emulsifier)

375

g

sweet & sour liquid

8

leaves

gelatin, soaked in cold water

Preparation method

  • Boil the cucumber juice with the agar agar.
  • Pour this mixture onto a tray in a thin layer and refrigerate.
  • Dissolve the cortina in the sweet pickle and whisk until light and airy.
  • Heat the gelatine in a pan until it is completely melted, and add this to the beaten sweet pickle.
  • Next, beat the entire mixture until it is the thickness of marshmallow.
  • Distribute the marshmallow evenly over the cucumber jelly, and allow to set for 30 minutes in the refrigerator.
  • Cut into long strips and roll up.

Serving suggestions

  • In combination with marinated sea bass, dashi gel, and miso mayonnaise.
  • As a basis for an amuse-bouche, e.g. with mackerel tartar, lemon grass, and radish.
  • As part of an amuse-bouche, e.g. with shrimps and basil mayonnaise.

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