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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This dish was the palate cleanser for our Winemaker Dinner featuring Walter Dacon Wines at Ocean Crest resort. Ingredients:
6 large cucumber + 1-2 for garnish |
6 envelopes gelatin |
1/2 cup sugar |
2 tablespoons lemon juice |
Directions:
1. Peel 6 cucumbers and cut into about 1-inch chunks and process in a food processor or blender until pureed.
2. Strain the puree through a cheesecloth-lined mesh strainer to extract the juice. You should end up with about one cup juice. Discard the solids.
3. Soften the gelatin in 1/2 cup cold water.
4. Combine the cucumber juice and sugar in a small saucepan over medium-low heat until warmed, about 10 minutes, and remove from heat.
5. Stir gelatin into the cucumber mixture until dissolved.
6. Stir in the lemon juice and season with a pinch of salt, or to taste.
7. Peel remaining 1-2 cucumbers (depending on size of your mold).
8. Make thin ribbons of cucumber using vegetable peeler
9. Line your terrine mold (or loaf pan) with plastic wrap and then with cucumber ribbons.
10. Chill the mixture in the saucepan over a bowl of ice water, stirring occasionally, until the mixture just begins to thicken, about 15 to 20 minutes.
11. Pour into mold.
12. Chill until set, about 4 hours.
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