Cucumber jellySavoury recipe
- Gelatin - 56 g
- Sugar - 24 g
- Charcoal powder - QS
- Leek - 25
Cut the leek lengthwise then place on a tray in the oven at 230°C until fully black, burn with blow torch to finish mix. Reduce to a powder in food processor then sieve.
Add pre-soaked gelatine to partially warmed up puree then add to the remaining puree.
Allow to set, whipped as a meringue and allow to set again.
Cut into cubes and dip in leek charcoal powder.