Jellied cucumber chutney

A combination between a chutney and a jelly. Perfect to make in advance and can be used as an attractive modern-looking garnish.

Makes 250g.

Jellied cucumber chutney

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sushi vinegar






gelatine leaves

Preparation method

  • Peel the cucumber and remove the seeds. Save both for the marinade.
  • Finely dice the cucumber in cubes (brunoise) of around 2mm.
  • Bring the vinegar, sugar, seeds and peel to the boil and simmer gently for 1 minute.
  • Purée and pass through a sieve.
  • Add the gelatine (previously soaked in cold water) and combine directly with the brunoise-cut cucumber.
  • Set aside to firm up in the refrigerator.

Serving suggestions

  • As part of a cold starter, e.g. with an oyster, crab, tomato or avocado component.
  • As part of an amuse-bouche, e.g. with a fennel crèmeux and a stewed mussel.
  • Use in a composition with components of radish, cheese, and chicory.

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