karadekoolaid
Legendary Member
Ingredients
250 gms cucumber
50 mls rice wine vinegar
50 gms sugar
2 tsps powdered gelatin
Method
250 gms cucumber
50 mls rice wine vinegar
50 gms sugar
2 tsps powdered gelatin
Method
- Warm the vinegar and dissolve the powdered gelatin in it.
- Chop the cucumber roughly and then place all the ingredients in a blender/food processor. Pulse until liquidised.
- Sieve the resulting liquid to remove seeds, skin, etc. and pour into a flat baking tin, about 1" deep. Place in the fridge to set.
- If you decide to serve the jelly in small, individual glasses/cups, put a parsley leaf in the bottom before filling with the liquid.
- Serve with smoked salmon, smoked mackerel, sushi grade tuna, and add curry mayo, or teriyaki.
- You could also sub some of the vinegar with gin or vodka.