Cucumber Jelly

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Cucumber Jelly

  • 1 cucumber
  • 10 mint leaves
  • 50 ml


Blend the cucumber with the mint until smooth. Pass through a chinoise and weigh out 250g.

Hydrate the gelatine in ice cold water for 10 minutes. Warm the stock syrup and add the gelatine. Mix with the cucumber juice and season to taste. Pass through a chinoise into a freezable container and store in the freezer until needed.

Bring the jelly out of the freezer 15 minutes before