Gastronomixs

Infused cucumber pearls

Classic and modern culinary techniques combined. If you seal products in a vacuum machine and allow the pressure to deflate, the texture of the product will become more porous. If you pull a product vacuum in a bag with preserving liquid, like the cucumber in this recipe, the product will fully absorb the liquid. The cucumber in this recipe retains its colour and bite and its flavour is directly enhanced. You can, of course, make large quantities of the preserving liquid in one go. This recipe is for 1.5 litres.

Infused cucumber pearls

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Ingredients

1

 

cucumber

5

dl

water

5

dl

vinegar

500

g

sugar

100

g

ginger, peeled

4

stalks

lemongrass

6

 

star anise

20

 

coriander seeds

Preparation method

  • Prepare the preserving liquid a day in advance.
  • Bring all the ingredients, except for the cucumber, to the boil and allow to steep for 10 minutes.
  • Set aside to infuse for at least 24 hours.
  • Make balls of the cucumber with a melon baller and transfer to a suitable container.
  • Add the sieved preserving liquid and transfer to a vacuum machine, without the lid on.
  • Pull vacuum several times to enable the cucumber to become fully infused with the liquid.

Serving suggestions

  • As a garnish for a variety of starters with smoked fish.
  • As a garnish in a cold cucumber soup.
  • As a side dish with a hot dish, e.g. glazed duck breast, noodles and pak choy.

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