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Jelly of cucumber with curds of mint, Bavarian cream of tomato


  • Cucumber Jelly

  • 3 cucumbers (juice them in a fruit aid)

  • 2 cucumbers, thinly sliced with seeds left in

  • 8g agar agar per 1 litre cucumber juice

  • Cucumber bombes

  • 2L yoghurt

  • 2 cucumbers, peeled

  • 1 bunch of Wilhelmina pepper

  • Salt and pepper

  • Mint jelly for glazing

  • 2 bunches of mint

  • 2L water

  • Pinch of salt and sugar

  • Green colour powder

  • 50g vegetal

  • Tomato balls

  • 1kg tomatoes

  • 1/2 bunch tarragon

  • 1/2 bunch basil

  • 1 garlic clove

  • 500ml tomato puree

  • 15 sheets of gelatine leaves

  • Dash of olive oil and maldan salt


  • Cucumber Jelly:

  • 1.

    Bring the agar agar and 1 litre cucumber juice to the boil and pour on flat oven trays.

  • 2.

    Place the blanched strips of cucumber in the jelly under 50°C salamander or under spotlights.

  • 3.

    Chill and make portions.

  • Cucumber bombes:

  • 1.

    The day prior hang in a fridge 2 litres of yoghurt in muslin to make a thick curd.

  • 2.

    Peel 2 cucumbers and cut the edges to 1.5cm width.

  • 3.

    Blanche the strips and then chill with cold water.

  • 4.

    Grind 1 bunch of Wilhelmina pepper. Mint in a coffee grinder to make a powder.

  • 5.

    Mix yoghurt curds with olive oil, pepper, salt and the peppermint powder.

  • 6.

    Place 2 strips of cucumber crossed in a 1.5 cm square mould and fill with the curds.

  • 7.

    Fold the strips over the curds and place the bombes on a perforated sheet.

  • Mint jelly for glazing:

  • 1.

    Place 2 bunches of mint in 2 litres of water with a touch of salt and sugar.

  • 2.

    Brew gently for half an hour at about 90°C.

  • 3.

    Strain, taste and add green colour powder to mint juice.

  • 4.

    Add 50g vegetal to 1 litre mint juice and bring to boil.

  • 5.

    Finally top the cucumber bombes with the jelly, using a large spoon.

  • Tomato balls:

  • 1.

    Churn 1 kg tomatoes in a Magimix together with ½ bunch of tarragon, ½ bunch of basil and 1 garlic clove.

  • 2.

    Hang the emulsion in muslin over a bowl overnight.

  • 3.

    Reserve the drained tomato liquid and mix it with 500ml. tomato puree. The total mass is 450g liquid of which 300g is drained tomato juice and 150g tomato juice.

  • 4.

    Warm to 70°C and add 15 sheets soaked gelatine.

  • 5.

    Pour the emulsion in half sphere silicone silpat mats. Chill in refrigerator, flatten the tops, take the half sphere balls out of the silt pads and make balls of them.

  • 6.

    De-stem vine tomatoes, cut the tops off them and place on top of the tomato balls.

  • Tomatoes dried in Maldon salt:

  • 1.

    Make incisions in the mini pomodori tomatoes and fan out.

  • 2.

    Marinate with a dash of olive oil and Maldon salt.

  • 3.

    Dry for 1 hour in the oven at 90°.

  • 4.

    Garnish the dish with violets and various sorts of cress.


Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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