Cucumber Jelly Rings

1. Mix the cucumber juice with the coriander and set aside overnight to infuse.
2. Sieve the juice and bring one third of it, together with the mirin and agar agar, to the boil.
3. Remove from the heat just before it boils and add the gelatine (soaked in cold water). Add the remaining juice.
4. Pour the jelly onto a silicone sheet with ring moulds and freeze.
5. Turn out the cucumber rings and refrigerate to defrost.

Serving suggestions: as part of a cold or lukewarm starter with fish, crustaceans, and shellfish; as a thin jelly for cucumber cannelloni; or in a modern cucumber-and-salmon sandwich with cubes of jelly, white bread, and cream cheese as an amuse-bouche.