Cucumber Bavaroise with Tapenade and Dill

2 Portions

What to buy

1 small cucumber
125 ml cream
125 ml sour cream
1.5 teaspoons agar agar
125 ml vegetable stock
Salt and pepper to taste
2 sprigs dill
10 g black olives
10 g capers in vinegar
1 clove garlic
10 ml olive oil
5 ml herb oil

How to make it

Cut the cucumber into chunky pieces, boil with vegetable stock for 5 minutes, blend and strain finely. Boil the cucumber liquid with half of the agar agar, season with salt and pepper. Boil the cream with the remaining agar agar, season with salt and add the sour cream once liquid is removed from the fire. Pour half of the cucumber liquid into 2 cups. Allow to chill. As soon as the surface is firm enough, add the cream mix. Chill the cups again. Then top with the remaining cucumber liquid. Once the jelly is entirely firm, remove it carefully from the cups. Prepare the tapenade: Mash garlic, black olives, capers, salt and pepper to a paste. Place a quenelle of tapenade on each bavaroise and garnish with dill and herb oil.

Chef Gabi’s Tip: Fresh cucumbers pack a lot of nutrition and provide plenty of “distilled” water and chlorophyll if eaten with their skin. They are an excellent source of the Vitamins A, C, and folic acid. Cucumbers provide also silica, which is a trace mineral that contributes to the strength of our connective tissue.

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