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 Cucumber Gelée
- 1 Granny Smith Apple (cored, skin on)
- 1 Peeled Cucumber
- fennel bulb
- Sea Salt
- Pinch of Sugar
- Lime Juice (to taste)
- 1 Sheet Gelatin
- 3 ounces water
Combine all of the above ingredients and pass through a fine strainer. Place sheet of gelatin in a sauce pan and add 1 cup of the cucumber mixture. Heat until melted. Place in a lined terrine mold and refrigerate until set. (Mixture will be a very soft consistency). Slice tomatoes into cubes, mix with desired vinaigrette, season to taste, sprinkle with extra virgin olive oil. Add Basil to garnish.
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