CUCUMBER MOULD

Preparation Method :

• Soften the gelatine in cold water. Afterwards press them out well and carefully dissolve them at a low heat.
• Add a cup of water to the cucumber puree, spice with the herbs, pepper and salt, fold in the diced shallot and the basil.
• Lay out the sliced radishes in small moulds.
• Add the liquid gelatine while stirring and pour into wet small moulds. Put the jelly into the fridge and let it harden.
• Spice the vinegar with the diced pepper and chilli, the garlic, salt, pepper and paprika powder. Add the oil slowly while stirring.
• Arrange the jelly on the hot sauce, garnish and serve. Garnish with basil leaves.