Cucumber Jelly
Cucumber jelly goes beautifully with delicate shellfish dishes such as crab or lobster salad or cold smoked fish.
Ingredients
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-
servings
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Cals
cals
- 1 cucumber
- 15g powdered gelatine
- 250ml lemon juice
- 250ml hot water
- 225g seedless grapes
Directions
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Step 1
Sprinkle the gelatine on to the lemon juice and leave to soften. -
Step 2
Add to the hot water and stir until dissolved. -
Step 3
Peel and thinly slice the cucumber. Line the bottom of a 19cm jelly mould with half the slices and all the grapes. -
Step 4
Pour the lemon jelly mixture into the mould and arrange the remaining cucumber slices on top. -
Step 5
Place in the fridge and leave to set.