Tzatziki Spoon

Recipe created and prepared by graduates of Institut Paul Bocuse – Promotion 2016.

Servings: Makes 10 spoons

Keywords: Tzatziki Spoon



Cucumber Marinade

  • 200g cucumbers
  • 125g rice vinegar
  • Zest of a lemon
  • 80g sugar


Yuzu Cream


Cucumber Jelly

  • 100g cucumber juice (juiced cucumber peel)
  • 3g agar agar


Candied Lemon

  • Zest of a lemon
  • 30g water
  • 40g sugar
  • 10 mint leaves



    Cucumber Marinade

    1. Bring the rice vinegar, sugar and zests to boil. Place in the blast chiller and then store in the fridge.
    2. Use a meat slicer to slice the cucumber (adjusted to no. 6 thickness). Keep the trimmings, peel, marinade and cucumber. Vacuum pack twice to remove the gas and compress the cucumber. Leave to marinade in the vacuum pack for 30 minutes.
    3. Drain, pat dry and cut out using a plain round no. 35 cutter, then remove the centre using a 1.2cm diameter cutter.
    4. Season with salt and pepper.


    Yuzu Cream

    1. Combine the yuzu juice and the mint leaves with the Sublime cream.
    2. Season with salt and pepper. Whisk and incorporate the xanthan gum.
    3. Pipe this cream into a Flexipan half sphere mould and freeze in the blast chiller.


    Cucumber Jelly

    1. Filter the cucumber juice, then heat and thicken using 3g of the agar agar per 100g of cucumber juice.
    2. Pour the jelly onto a baking sheet to a thickness of about 2cm, set in the blast freezer and then cut out the disks using the no. 30 cutter.


    Candied Lemon

    1. Bring the sugar and water to boil. Gently candy the zests in the syrup until translucent.
    2. Cut the cucumber peel to a 0.3cm x 0.3cm brunoise, blanch, refresh, drain and pat dry.


    Assembly and Decoration

    1. Arrange a slice of cucumber in the base of each Chinese spoon. Top with a half-dome shape of yuzu cream.  Place a jelly disk on top.
    2. Decorate with five tiny cubes of cucumber peel, a hint of candied lemon and mint
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