Cucumber and Italian almond tea jelly

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.