- WHITE GAZPACHO
- 600g green grape juice
- 200g skinless almonds
- 7.2 g salt
- Tapioca pearls
- YOGHURT SORBET
- 167g sugar
- 11g pectin
- 417g milk
- 133g trimoline
- 168g lemon juice
- 1ltr yoghurt
- FROZEN CUCUMBER MOUSSE
- 45g sugar
- 390g cucumber juice
- Zest of 2 limes
- 40g egg white
- 15g instant gel
- GARNISH
- Cucumber sticks
- Peeled Green grapes
- Celery curls
- Roasted almonds ( toasted at 160oc for 10 mins )
WHITE GAZPACHO
Colin Buchan
18th March 2014
WHITE GAZPACHO
White gazpacho, with cucumber, grapes and almonds.
by Colin Buchan, executive chef at Jason Atherton’s Pollen, Singapore.
Ingredients
Method
WHITE GAZPACHO
Blend all ingredients well making sure everything is cold Strain set aside Bring a large pot of water to the boil add in tapioca pearls Once cooked approx 15 mins, strain and rinse starch off well under cold water Shock in ice water once cold weight out one part tapioca pearls to two parts gazpacho let it thicken overnight.
YOGHURT SORBET
Combine sugar and pectin together in a thermo, add milk, trimoline, sugar and pectin and bring to 100oc at speed 7. Then blend for a further 2 mins on full speed. Let sorbet base cool to room temp, blend in the yoghurt and lemon juice, place into 2 paco canisters.
FROZEN CUCUMBER MOUSSE
Blend everything well, strain and place in a 500ml siphon,charge twice Place in ice water till consistency of the mousse is stiff Siphon into a metal container in liquid nitrogen, tilt out mousse and freeze in nitro completely,break them up into small crumbs.
GARNISH
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
