David Tarnowksi's recipe: trembling cucumber jelly and burnet apple

David Tarnowksi’s recipe: trembling cucumber jelly and burnet apple

Ingredients for 4 persons

For the jelly:

  • 300ml cucumber juice
  • 100ml green apple juice
  • 2.5 Gelatin sheets
  • 2g crushed burnet leaflets
  • + fine Bex salt

For garnish:

  • 2 cucumbers
  • 2 granny smith
  • 20g small croutons of bread
  • 20ml olive oil
  • 30g blanched peas
  • 4 burnets
  • 10g flower of salt
  • 10g Espelette pepper
  • + fine Bex salt

For the dressing:

  • 40ml sweet olive oil
  • 20g juice of a lemon
  • 2g finely crushed burnet leaflets
  • 2g fine Bex salt

1. To make the jelly, soak the gelatin sheets in cold water. Slightly heat the juices and salt. Turn off the heat and stir in the gelatin and burnet. Pour into four hollow plates previously cooled in the fridge. Leave to cool for at least four hours.

2. To prepare the vinaigrette, dissolve the salt in the lemon juice, add the oil and the crushed burnet leaves.

3. Make 30 g of cucumber brunoise and 30 g of granny smith brunoise. To book. Then get down to the cucumber rolls: peel and cut the vegetables in half. Slice the ends. Cut 32 thin slices using a mandolin, stopping as soon as the grains are visible. Roll each slice on itself tightly. Lay the rolls flat and cut them in half to split them, then arrange them tightly against each other on a plate. Cover the container and keep cold. At the time of dressing only and in a bowl, mix the peas, the diced cucumber and granny smith. Season with some of the vinaigrette.

4. When serving, place 16 rolls per plate evenly over the jelly, sprinkle with the mixture of apple and cucumber brunoise, season with a little fleur de sel, Espelette pepper then place the croutons. Place a sprig or two of burnet on the edges of the plates as decoration. Drizzle vinaigrette over each plate just before serving.

Read also: Burnet, wild freshness

In carafe

Sauvignon blanc, Son of the Sun, Chardonne (VD), 2021

Sommelier of the Auberge de la Veveyse and wife of the chef, Laurence Dufour recommends this Sauvignon Blanc. It comes from a unique fermentation under the leadership of winemaker Julien Neyroud, from the Le Fils du Soleil estate in Chardonne. “This very aromatic grape variety, with a beautiful complexity and structure, exalts aromas of exotic fruits which highlight this dish”, she specifies.

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