Gastronomixs

Sorbet of cucumber and preserved ginger

The light and tart flavour of cucumber is best combined with other light, tart flavours so as not to overpower the cucumber. Normally, sorbet contains a lot of sugar, but in this one we keep the sugar content low.

Sorbet of cucumber and preserved ginger

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Ingredients

600

g

cucumber

50

g

preserved ginger

50

g

juice of preserved ginger

50

g

sugar water (1:1)

1

tbsp

lime juice

3

g

salt

10

g

shallots, minced

5

g

gelatine leaves (or 20g sorbet stabiliser)

Preparation method

  • Peel the cucumber, cut into pieces and measure 400g.
  • Purée the peeled cucumber with the rest of the ingredients and pour through a fine strainer.
  • If you will be stabilizing the sorbet with gelatine, heat a small amount of the liquid and dissolve the soaked gelatine in it. Combine with the rest of the liquid and continue.
  • If you will be using a sorbet stabiliser, dissolve the stabiliser in the liquid with a hand-held blender and continue.
  • Churn in a sorbetière until you have a sorbet, or freeze with liquid nitrogen.
  • To do this, combine the cucumber juice with the liquid nitrogen, stirring constantly, until you have a sorbet consistency. 

Serving suggestions

  • In a creation with a tartare of prawns and other cucumber components with various textures.
  • As a side dish with a starter of spice-smoked langoustines.
  • As a component of a light oyster creation.
  • As a side with a variation on sushi or sashimi.

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