À Table: Cucumber Gelée




From the Food-hall: Cucumber Gelée – Gelée de concombre aux fruits 

Gelée de concombre aux fruits:  Field cultivated cucumbers as opposed to those grown under glass (mainly from the Netherlands) are best for this recipe — they tend to be firmer, less watery, crunchy and packed with far more taste, according to greengrocers at Les Halles Gosselin, 40 rue ae l’Annonciation, 75016 Paris. For a salad change they suggest trying mini-cucumbers, picked at 15 days old, as these are sweeter and have fewer seeds.

 

Ground grown cucumbers are best (Credit Wikipedia)

Ground grown cucumbers are best (Credit Wikipedia)

Serving: 4

Preparation: 15 min
Cooking time: 20 mins
Ingredients:

150g Paris ham cubed
1 granny smith apple
1 ripe pear
100g cucumber
20g caster sugar
1 table spoon of sugar
Fleur de sel (hand-harvested sea salt)
Espelette chilipeppers
Celery salt
Fresh cows milk: 35cl of fresh fullcream unpasteurised cows milk
5g caster sugar
1.5 gelatin sheets
1 yellow lemon
Salt and pepper
Espelette chilipeppers

Ingredients for Cucumber Gelée
12.5 cl cucumber juice from the liquidiser
5 g sugar
1 yellow lemon
1 gelatin sheet
 Espelette chilipeppers
 Salt and pepper

PREPARATION

Cows milk: Boil the milk add sugar, fleur de sel and Espelette chillipeppers remove from heat add gelatin which has been dipped in icy water and then well drained as well as the zest of lemon. Pour this mixture into four small glass serving cups  and spread cubed ham on top. Place in fridge for an hour.

Cucumber Gelée with fruit
Once the gelatin dipped in icy water and then well drained has been stirred into 12cl of boiling water to which lemon zest has been added, pour this mixture over the cucumber juice. Mix well and add in the seasoning, fleur de sel and chillipeppers and place in the fridge  Mix together slices of pear, apple and cucumber and add to the Cucumber Gelée. Place it in the fridge.

Final preparation: Roll caster sugar into a caramel made in a small dish with 1 table spoon of sugar seasoned with fleur de sel and Espelette peppers. Cover the four glass dishes with the Cucumber Gelée and fruit, sprinkle with caster sugar and celery salt. 

Recipes: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

 

Vivienne Bolton

 

Publications include:
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published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
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