54. Cucumber Caviar (For professional kitchen plating)
Ingredients:
- Peeled cucumber - 3 nos. {Keep the skin}
- Cucumber skin - Leftover
- Fresh coriander leaves – 25 g
- Water – approximately 1 litre
- Salt and sugar – to taste
- Agar-agar – 10g for 1 litre liquid
- Neutral oil – 2 litres
- Ice cubes – as required
Method 1: Thermomix
Prepare the oil bath: Fill a small container with neutral oil and place it in a larger container with ice. Then keep in the freezer for at least 2 hours.
Blend: Heat 1 litre of water with salt in the Thermomix at 75°C for 4 minutes, at a blade speed of 4.
Once it attains the desired temperature. Add the cucumber pulp with skin, excluding the skin and coriander. Blend at maximum speed for 2 minutes.
Now add the cucumber skin and coriander. Blend at maximum speed for 2 minutes.
Afterwards, pass the cucumber liquid through a fine-mesh strainer and measure the liquid.
Add 10g of Agar agar per litre of strained liquid, then bring to a full boil while stirring to activate the agar agar.
Let the mixture cool slightly while it remains liquid. Transfer to a pipette and drip slowly into the chilled oil, taken directly from the freezer with ice.
Strain the pearls, rinse gently in fresh cold water and drain.
Store in a box and refrigerate {You can keep for 3 to 5 days}
Method 2: Saucepan
Bring salted water to a boil. Blanch the whole cucumber with pulp and seed, then cool and reserve the blanched liquid.
Blend the cucumber with the coriander and skin. Also add reserved liquid as needed.
Strain through a fine-mesh strainer and measure the liquid.
Add agar-agar at 10 g per litre and bring to a full boil while stirring.
Cool slightly, then drip into the chilled oil using a pipette.
Strain, rinse gently in cold water and drain.
Notes & Tips:
Keep the oil thoroughly chilled for round, uniform pearls.
Work quickly once the agar mixture has cooled, as it sets at room temperature.
Adjust salt and sugar before adding the agar.
Strain the caviar batch by batch; don't overcrowd.
Coriander is optional for this recipe.
Comments
Post a Comment