Cucumber Ice Cream, Jasmine Cream, Pineapple, Chartreuse Foam, and Smoked Cashew Nougatine

Adapted by


Cucumber Ice Cream
(Yield: 1.5 quarts)
617 grams cucumber purée
100 grams milk
79 grams sugar
150 grams dextrose
56 grams lemon juice
4 grams xanthan gum
Jasmine Cream
(Yield: 1.5 quarts)
600 grams coconut milk
200 grams heavy cream
2.5 grams iota carrageenan
140 grams sugar
60 grams egg yolks
2 grams salt
2 grams jasmine essential oil
Frozen Cucumber Disk
(Yield: 1 quart)
100 percent cucumber purée (skin and flesh)
1.2 percent agar agar
2 percent granulated sugar
1 percent salt
0.4 percent xanthan gum
- acetate
Smoked Cashew Nougatine
(Yield: 1.5 quarts)
400 grams sugar
200 grams glucose
30 grams unsalted butter
8 grams salt
400 grams smoked cashews
Chartreuse Foam
(Yield: 1 quart)
400 grams water
6 grams Versawhip
2 grams xanthan gum
100 grams sugar
1 grams citric acid
150 grams green Chartreuse
Compressed Pineapple
(Yield: 3 pints)
100 percent pineapple, small diced
5 percent honey
5 percent water
1 percent Chartreuse
0.1 percent salt


For the Cucumber Ice Cream:
Add cucumber purée to a blender and, with the motor running, shear in xantham until thoroughly hydrated. Shear in the milk, sugar, and dextrose. Once mixture is homogenous, shear in the lemon juice. Chill and process ice cream according to manufacturer’s directions.

For the Jasmine Cream:
In saucepan, combine coconut milk and cream to a boil. Remove from heat and pour into a blender. With blender running on low speed, shear in iota carrageenan for 1 minute. Add sugar, egg yolks, salt, and jasmine oil and blend for 2 minutes. Cool over an ice bath.

For the Frozen Cucumber Disk:
Strain cucumber purée through a chinois into a saucepot. Whisk in agar agar to hydrate. Whisk in salt and bring to a simmer for 1 minute. Add sugar and transfer mixture to a bowl set over an ice bath. Once set, transfer mixture to a blender and purée with xanthan gum. Transfer to a large bowl and vacuum seal to remove air bubbles. Strain through a chinois. With a 2½-inch circle cutter, cut rounds of acetate. Spread a thin layer of cucumber mixture over top of acetate sheets and freeze at least 30 minutes.

For the Smoked Cashew Nougatine:
In a saucepot, combine sugar and glucose and bring to 160°C. Stir in butter, salt, and smoked cashews. Once caramel has coated nuts completely, pour out onto a silicone baking mat and set. Add nougatine to a food processor and pulse to a fine powder.

For the Chartreuse Foam:
Add water to a blender and, with the motor running, shear in Versawhip and xanthan gum for 1 minute. Add sugar, citric acid, and Chartreuse. Transfer mixture to the bowl of a stand mixer fitted with a whip attachment. Whip to stiff peaks.

For the Compressed Pineapple:
In a half hotel pan, combine pineapple, honey, water, Chartreuse, and salt. Cover with plastic wrap and, in a vacuum packer, compress on setting 4.

To Assemble and Serve:
Pipe 3 tablespoons Jasmine Cream into a bowl. Top with Compressed Pineapple and a quenelle of Cucumber Ice Cream. Remove Frozen Cucumber Disk from freezer and carefully peel off acetate. Place on top of plated components and garnish with Chartreuse Foam and Smoked Cashew Nougatine.