Whey of Cucumber

This recipe might have been more accurately called 'drained cucumber pulp,' but that would sound rather less appetizing. The association with the traditional preparation of yoghurt known as hangop is much more appropriate to the refined applications of this recipe. Here, however, instead of yoghurt, the product used is the pulp of the cucumber. Given that cucumber pulp is 99% water, the amount that drains off is quite substantial! To achieve a more complex flavour, we will also add some celery stalk and horseradish. Gelled with xanthan gum, you can even suspend 'floating' garnishes in the finished product.