Cucumber and Italian almond tea jelly

Cucumber and Italian almond tea jelly

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Served with caramel whole almonds.

  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Real High Tea Australia Volume 1

Ingredients

  • 15 whole almonds, blanched
  • 200g sugar
  • 10g gelatine
  • 400g Lebanese cucumber, peeled and puréed
  • 10g sugar
  • 2g salt
  • 30g almond meal
  • 250g freshly brewed Dilmah Italian Almond Tea
  • 30g sugar
  • 1g agar-agar
  • 5g gelatine

Methods and Directions

  • Make dry caramel sugar and add the warm roasted almonds ensuring an even coating.
  • Separate the almonds and leave to cool completely on marble, then store in an airtight container.
  • Make the Italian Almond Tea Jelly by combining sugar and agar-agar then set aside.
  • Bring 50g of freshly brewed Italian Almond Tea to the boil and the combined sugar and agar-agar until it produces a cloudy liquid.
  • Add the almond meal and continue to cook until it returns to the boil.
  • Add pre-soaked gelatine and remove from heat.
  • Whisk the remaining freshly brewed Italian Almond Tea into the almond meal mixture.
  • Pass through fine mesh, let cool slightly before pouring into prepared shot glass.
  • Place the puréed cucumber into fine mesh and extract the juice.
  • Bring one quarter of the juice to the boil and add pre-soaked gelatine, sugar and salt.
  • Once all ingredients return to the boil, remove from heat.
  • Whisk the remaining cucumber juice into the gelatine mixture.
  • Pour the cucumber mixture on top of the Italian Almond Tea Jelly and chill until required.

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