Cucumber Wasabi Jelly

• 250 ml Cucumber Juice, strained
• 50 ml verjuice
• 1

Heat the juice and verjuice in a saucepan to blood temperature only, then whisk in the wasabi powder. Don’t let it boil or it will lose its vibrant colour.

Stir in the softened gelatine until dissolved and allow to cool. When cool, and just as it starts to set, stir through the wasabi roe until evenly distributed. Pour into moulds and refrigerate until firm. This will keep for up to 3 d