18 December 2012,01:56 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

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.


  • 750 grams salad cucumber, cut cross, peeled, deseeded and pureed
  • 50 ml Sesame oil
  • 8 sheets of gelatine
  • Paprika powder, to taste
  • 1 green pepper, washed and diced
  • 1 red chilli, washed and diced
  • 1 bunch of radishes washed and sliced
  • 2-3 cloves of garlic, peeled and pressed with some salt
  • 2 tablespoon vinegar
  • 1 bunch of mixed herbs, washed, dried and finely chopped
  • Pepper and salt, to taste
  • Basil for garnishing

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