Infused Cucumber Pearls
Melon-balled cucumber vacuum-infused with a spiced sweet-and-sour ginger-lemongrass liquid, keeping its colour and crunch while absorbing bold flavour.
⏱️ Prep: 20 min🍳 Cook: 10 min
Nutrition
per per 300 g portion20
Calories
0g
Protein
5g
Carbs
0g
Fat
Ingredients
| 1 | Cucumber |
| 5 dl | Water |
| 5 dl | Vinegar |
| 500 g | Sugar |
| 100 g | Ginger, peeled |
| 4 stalks | Lemongrass |
| 6 | Star anise |
| 20 | Coriander seeds |
Instructions
Classic and modern techniques combined: vacuum-sealing a product with a preserving liquid makes it fully absorb the flavour while keeping its colour and bite. This recipe makes about 1.5 litres of preserving liquid.
Ingredients
- 1 cucumber
- 5 dl water
- 5 dl vinegar
- 500 g sugar
- 100 g ginger, peeled
- 4 stalks lemongrass
- 6 star anise
- 20 coriander seeds
Method
- Prepare the preserving liquid a day in advance: bring all ingredients except the cucumber to the boil and let steep for 10 minutes.
- Set aside to infuse for at least 24 hours.
- Use a melon baller to make small balls of cucumber and transfer to a container.
- Add the sieved preserving liquid and vacuum-seal without the lid on.
- Pull vacuum several times so the cucumber fully absorbs the liquid.
Serving suggestions
- As a garnish for starters with smoked fish.
- As a garnish in a cold cucumber soup.
- As a side with glazed duck breast, noodles, and pak choy.