Cucumber Jelly
Croustade
A delicate cucumber, celery, spinach and garlic jelly basket served with crab, horseradish cream and pickled Brussels sprouts.
Choose your Flower Mold setup
Choose the Flower Mold alone for an existing compatible handle, or a complete Single, Double or FiveMount setup.
Flower Croustade Mold
Setup notes
Single includes 1 Flower Mold and a handle; Double includes 2 Flower Molds and a handle; FiveMount includes 5 Flower Molds, the mount and a straight handle. The setup images illustrate the handle systems. Items marked “Available on backorder” are dispatched when stock is available.
1 × Single Handle - Black · 1 × Flower Croustade Mold
Approx. EUR 92 · USD 107
Including VAT · Charged in DKKAvailable on backorder
Product details & more optionsCucumber Jelly Recipe with Agar Agar
This cucumber jelly recipe combines cucumber, celery, spinach and garlic in a delicate green shell. Agar agar is calculated at 3% of the strained juice’s weight, and the baskets are formed on frozen moulds. Equipment: blender, fine sieve or muslin cloth, small saucepan, warm water bath and frozen Nordic Chefs basket moulds. This recipe covers the jelly basket; crab, horseradish cream and pickled Brussels sprouts are serving suggestions.
Print recipeIngredients
- 250 g cucumber
- 100 g celery stalks
- 1 garlic clove
- 1 handful spinach
- 1 pinch salt
- 150 ml water
- Agar-agar: 3% of the total weight of the strained juice
Method
- Prepare the green juice: Blend the cucumber, celery, garlic, spinach, salt and water until smooth. Strain through a fine sieve or muslin cloth to remove the fibres.
- Calculate the agar: Weigh the strained juice and multiply its weight by 0.03 to calculate the agar needed. For example, 400 g juice requires 12 g agar-agar.
- Activate the agar: Reserve a portion of the juice in a small saucepan, leaving enough liquid to disperse the agar evenly. Whisk in the agar, bring to the boil and stir until fully dissolved.
- Combine the juice: Transfer the hot mixture to a bowl. Gradually stir in the remaining cold juice, working quickly to keep the mixture smooth. Heating only part of the juice helps preserve its fresh green colour.
- Keep the base fluid: Place the bowl in a warm water bath to prevent the mixture from setting before you finish dipping the moulds.
- Form the baskets: Dip the frozen moulds into the warm mixture for a few seconds, until a sufficiently thick layer sets around each mould. Lift out and allow any excess to drain.
- Unmould and serve: Once the jelly layer has set, gently release each basket from its mould. Fill with crab, horseradish cream and pickled Brussels sprouts.
To serve
Fill the set jelly baskets with crab, horseradish cream and pickled Brussels sprouts. Quantities and methods for these filling components are not included in the supplied recipe.
Recommended tools
Optional tools for organising the jelly baskets and adding delicate garnishes.
Finishing Tray – Medium
Organise the jelly baskets while filling and plating them on a stainless steel Finishing Tray.
View product
Nordic Chefs – Straight Chef’s Tweezers
Place small herbs, petals and Brussels sprout leaves precisely with fine straight tweezers.
View productCucumber jelly technique
How much agar agar does this cucumber jelly recipe need?
Weigh the strained juice and multiply its weight by 0.03. For example, 400 g strained juice requires 12 g agar-agar. Calculate from the strained juice rather than the unstrained ingredients.
How do you preserve the cucumber jelly’s green colour?
Bring only a portion of the strained juice to the boil to dissolve the agar. Gradually combine it with the remaining cold juice, working quickly, and avoid prolonged heating.
How do you form the cucumber jelly baskets?
Dip a thoroughly frozen mould into the warm jelly mixture for a few seconds, until a sufficiently thick layer sets. Lift it out, let the excess drain, and gently release the basket once the layer has set.
What is served with the cucumber jelly croustade?
Serve the basket with crab, horseradish cream and pickled Brussels sprouts. Prepare these components separately; their quantities and methods are not included in this jelly basket recipe.
