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Cucumber Jelly

A great refreshing dish.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves ２ Cook: 190 min

Ingredients

Cucumber 1/2
Water 100ml
Gelatine powder 5g
Salt 1/4 tsp
Kombu seaweed powdered tea 1/2 tsp
Lemon juice 1/2 tsp
Ginger juice 1/2 tsp
Tomato 1
Shredded cucumber skin for garnish as required

Method

1
Soak the gelatine in 1 tbsp water and stir.
2
Chop the cucumber pieces into bitesize pieces and put in a food processor with 50ml water, salt and the tea powder.
3
Squeeze out the liquid using a muslin cloth. You need 200ml of liquid, so if it's not enough, top up with water. Add the lemon juice and ginger juice.
4
Heat the liquid from Step 3 in a pan or in the microwave (800W) for 1 minute. It should be 60-70C.
5
Add the gelatine from Step 1 into the heated liquid and stir well. Pour onto a tray and allow to cool before putting in the fridge.
6
Peel and de-seed the tomatoes and chop into small pieces.
7
When the jelly has set, add the tomatoes or shredded cucumber skin as a garnish.

Tips & Note

You can use dashi powder instead of kombu seaweed tea powder.
If you can allow 2-3 hours for the jelly to set in the fridge, this will make a firmer texture and the garnish won't sink into it.

Cucumber Jelly

A great refreshing dish.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves ２

Cook: 190 min

Ingredients

Cucumber 1/2
Water 100ml
Gelatine powder 5g
Salt 1/4 tsp
Kombu seaweed powdered tea 1/2 tsp
Lemon juice 1/2 tsp
Ginger juice 1/2 tsp
Tomato 1
Shredded cucumber skin for garnish as required
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Cucumber Jelly

Recipe ID :1567 Posted on 20 JAN 2016
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Serves ２

Cook 190min
views 1,796
printed 47

saved 1

A great refreshing dish.

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Mizue
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Mizue
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Ingredients

Print Ingredients Email Ingredients
1/2
100ml
5g
1/4 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1
as required

Method

Cook
3h10min
1
Soak the gelatine in 1 tbsp water and stir.
2
Chop the cucumber pieces into bitesize pieces and put in a food processor with 50ml water, salt and the tea powder.
3
Squeeze out the liquid using a muslin cloth. You need 200ml of liquid, so if it's not enough, top up with water. Add the lemon juice and ginger juice.
4
Heat the liquid from Step 3 in a pan or in the microwave (800W) for 1 minute. It should be 60-70C.
5
Add the gelatine from Step 1 into the heated liquid and stir well. Pour onto a tray and allow to cool before putting in the fridge.
6
Peel and de-seed the tomatoes and chop into small pieces.
7
When the jelly has set, add the tomatoes or shredded cucumber skin as a garnish.

Tips & Note

You can use dashi powder instead of kombu seaweed tea powder.
If you can allow 2-3 hours for the jelly to set in the fridge, this will make a firmer texture and the garnish won't sink into it.

Category

Japan Hors D'Oeuvres Salads Soups Cucumber Salad Vegetables Tomato Home Party

Related cocktail cucumber gelatin kombu tomato seaweed
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