Cucumber Marshmallow Rolls
Cucumber jelly rolled around an airy sweet-and-sour marshmallow made with the emulsifier cortina, for a playful vegetable garnish.
⏱️ Prep: 30 min🍳 Cook: 5 min
Nutrition
per per 300 g portion30
Calories
1g
Protein
5g
Carbs
0g
Fat
Ingredients
| 200 ml | cucumber juice | |
| 1.5 g | agar agar | |
| 1 tsp | 5 ml | cortina (emulsifier) |
| 375 g | sweet & sour liquid | |
| 8 leaves | gelatin leaves, soaked in cold water |
Instructions
- Boil the cucumber juice with the agar agar.
- Pour this mixture onto a tray in a thin layer and refrigerate.
- Dissolve the cortina in the sweet pickle liquid and whisk until light and airy.
- Heat the gelatine in a pan until completely melted, and add it to the beaten sweet pickle mixture.
- Beat the entire mixture until it reaches the thickness of marshmallow.
- Spread the marshmallow evenly over the cucumber jelly and set for 30 minutes in the refrigerator.
- Cut into long strips and roll up.
Serving suggestions: with marinated sea bass, dashi gel, and miso mayonnaise; as a base for an amuse-bouche with mackerel tartare, lemongrass, and radish; or as part of an amuse-bouche with shrimp and basil mayonnaise.