Recipes

Recipe Tzatziki Spoon

Name: Tzatziki Spoon
Yield: 5 mot.personnes / 10 mot.parts
Ingredients: 200 g cucumbers; 125 g rice vinegar; 1 lemon peel; 80 g sugar; 50 g yuzu juice (or rhum, depending on which you prefer); 5 g lemon juice; 4 g xanthan gum; salt and pepper; 100 g Sublime, Cream with Mascarpone; 100 g cucumber juice (juiced cucumber peel); 3 g agar agar; lemon peel; 30 g water; 40 g sugar; 10 mint leaves

For
5 persons

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To prepare this dish

Ingredient list: Cucumber marinade
200 g cucumbers
125 g rice vinegar
1 lemon peel
80 g sugar; Yuzu cream
50 g yuzu juice (or rhum, depending on which you prefer)
5 g lemon juice
4 g xanthan gum
salt and pepper
100 g Sublime, Cream with Mascarpone; Cucumber jelly
100 g cucumber juice (juiced cucumber peel)
3 g agar agar; Candied lemon
lemon peel
30 g water
40 g sugar
10 mint leaves

Elle & Vire products used: Sublime, Cream with Mascarpone

The recipe,
step by step

1
Cucumber marinade

Bring the rice vinegar, sugar and zests to boil. Place in the blast chiller and then store in the fridge. Use a meat slicer to slice the cucumber (adjusted to no. 6 thickness). Keep the trimmings, peel, marinade and cucumber. Vacuum pack twice to remove the gas and compress the cucumber. Leave to marinade in the vacuum pack for 30 mins. Drain, pat dry and cut out using a plain round no. 35 cutter, then remove the centre using a 1.2cm diameter cutter. Season with salt and pepper.
2
Yuzu cream

Combine the yuzu juice and the mint leaves with the Sublime cream. Season with salt and pepper. Whisk and incorporate the xanthan gum. Pipe this cream into a Flexipan half sphere mould and freeze in the blast chiller.
3
Cucumber jelly

Filter the cucumber juice, then heat and thicken using 3g of the agar agar per 100g of cucumber juice. Pour the jelly onto a baking sheet to a thickness of about 2cm, set in the blast freezer and then cut out the disks using the no. 30 cutter.
4
Candied lemon

Bring the sugar and water to boil. Gently candy the zests in the syrup until translucent. Cut the cucumber peel to a 0.3cm x 0.3cm brunoise, blanch, refresh, drain and pat dry.
5
Assembly and decoration

Arrange a slice of cucumber in the base of each Chinese spoon. Top with a half-dome shape of yuzu cream. Place a jelly disk on top. Decorate with five tiny cubes of cucumber peel, a hint of candied lemon and mint.